Gratin Dauphinoise Recipe

Gratin Dauphinoise Recipe

Olivia Bradley, Writer

Here is another amazing potato recipe! This one is a traditional french casserole dish of thinly sliced potato with milk, cream, garlic and Gruyere cheese




  • 2 tablespoons unsalted butter, room temp
  • 1 large garlic clove, minced
  • 1 cup heavy cream
  • ¼ teaspoon freshly grated nutmeg
  • Freshly ground pepper
  • 3 pounds yukon gold potatoes
  • 1 ¼ cups milk
  • 1 dried bay leaf
  • 3 ounces Gruyere cheese, finely grated (1 cup)


  • Step One:

Preheat oven to 400 degrees, with rack in center. Generously butter a 9-by-12-inch glass baking dish. Peel potatoes, and slice into 1/8-inch-thick rounds. Place slices in a bowl of cold water as you go to prevent discoloration.


  • Step Two:

In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg, and bay leaf. Bring just to a simmer over medium heat, and pour into prepared baking dish. Discard bay leaf.


  • Step Three:

Drain potatoes in a colander, and transfer to baking dish. Using a large spoon, toss potatoes with milk mixture pressing down gently to distribute the potato slices evenly. Season with pepper. Dot with butter, distributing evenly over entire surface; sprinkle with cheese.


  • Step Four:

Place in oven; bake until potatoes can be pierced with a fork and top is brown, 45 to 50 minutes. Serve immediately.