Gratin Dauphinois
Creamy layers of thinly sliced potatoes bake until tender and golden, with a delicate garlic‑infused cream and a caramelized gruyère crust. Rustic but refined, this dish balances silky texture with a crisp, browned top.
3 lb potatoes, peeled and very thinly sliced (about 1/8 inch)
2 cup whole milk
1 cup heavy cream
2 tbsp butter, melted
1 tbsp butter, for greasing dish
2 clove garlic, finely grated or minced
8 oz gruyere cheese, grated
1 tsp salt
½ tsp black pepper, freshly ground
1 pinch nutmeg, freshly grated
1 sprig thyme
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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