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Potatoes Gratin Dauphinois Recipe

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This recipe for Potatoes Gratin Dauphinois is from My Koch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 garlic cloves, peeled, halved
1 pt. heavy whipping cream (NO SUBSTITUTE!!)
8 oz. gruyere cheese, grated
1 tsp. salt
1/2 tsp. ground black pepper
2 lbs. Yukon Gold potatoes (about 8), peeled, thinly sliced
1 cup whole milk, optional
Freshly grated nutmeg
Directions:
Directions:
Preheat the oven to 425º.

SPRAY THE BAKING DISH WELL WITH PAM OR NONSTICK SPRAY!! Rub the inside of a 9”x13” ovenproof baking dish with garlic. (To save time, I sometimes will substitute a light sprinkle of garlic powder instead.)

Heat heavy cream in a saucepan with salt and pepper. Stir to dissolve salt. Don't boil!

Layer half the potatoes in the dish, then half the cheese. Repeat with remaining potatoes and cheese. Pour cream over potatoes. Push potatoes down to submerge. (Add up to 1 cup more of whole milk if needed to have enough liquid to cover potatoes.)

Sprinkle with freshly grated nutmeg.

Cover dish with foil and bake for 45 minutes. Remove foil and bake for 10-15 minutes more or until done. Serves 6-8.
Number Of Servings:
Number Of Servings:
A bunch!
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
NOTE: Do not use fat-free or reduced fat cream, and do not substitute half-and-half. It will make for a weepy pan of sad potatoes and will ruin the dish. I learned that the hard way. :(

 

 

 

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