Le Gratin Dauphinois

By Cat Marie
January 27, 2015
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Author Notes: A classic French recipe for luscious scalloped potatoesCat Marie

Serves: 8

  • 2 pounds yukon gold potatoes
  • 2 ounces butter
  • 1 teaspoon minced garlic
  • nutmeg, freshly ground
  • kosher salt
  • black pepper, freshly ground
  • 4 ounces Gruyere cheese, grated
  • 1/2 pint heavy cream
  1. Preheat the oven to 325 F. Using a mandoline slice the potatoes 1/8" thick and soak in cold water for 1minute. Drain well. Mix the butter and garlic in a small bowl. Use a third to grease a shallow oven proof dish.
  2. Spread a layer of potatoes over the bottom. Sprinkle lightly with the nutmeg, salt and pepper. Add a layer of cheese. Dot with half the remaining butter. Repeat layers with remaining potatoes, seasoning and cheese; ending with a layer of cheese on top. Pour the cream over the top and dot with remaining butter.
  3. Bake in the oven for about 1 1/2 hours, until potatoes are creamy and golden.

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