French Potato Dauphinoise
A classic French gratin, this recipe features thinly sliced potatoes baked in a rich milk, cream, and cheese sauce.
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Instructions
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Preheat oven to 350F. Rub a baking dish with garlic and grease with 1 tablespoon of butter.
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Heat milk and 3/4 cup cream in a saucepan until bubbles form along the edges, then set aside.
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Lightly beat an egg in a bowl.
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Gradually whisk the hot milk mixture into the egg to temper it.
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Add 3/4 cup of cheese to the tempered egg mixture, then return it to the saucepan.
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Cook over medium heat, stirring for 3-4 minutes until the cheese melts, then season with salt, pepper, and nutmeg.
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Add potato slices to the sauce and stir to coat evenly.
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Transfer the coated potatoes to the prepared baking dish in an even layer.
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Sprinkle the remaining cheese over the potatoes and dot with the remaining butter.
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Place the dish in the oven, raise the temperature to 400F, and bake for 1 hour.
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Remove from oven and cool on a heat-proof surface for 15 minutes.
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Loosen the gratin sides with a knife and brush the top with the remaining 3/4 cup of heavy cream.
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Return the dish to the oven and bake for 15 minutes, then turn off the oven and let it rest for an additional 30 minutes.