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Perfect Authentic French Gratin Dauphinois Recipe with Gruyère and Nutmeg

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A classic French gratin dauphinois featuring thinly sliced potatoes layered with warm cream, Gruyère cheese, and a hint of nutmeg, baked to a golden, bubbling perfection. This comforting dish is perfect for cozy dinners and easy to prepare.

Ingredients

Scale
  • 2 pounds (900g) Yukon Gold or Charlotte potatoes, peeled and thinly sliced (about 1/8 inch or 3mm thick)
  • 1 ½ cups (150g) grated Gruyère cheese
  • 2 cups (475ml) heavy cream, warmed
  • 2 cloves garlic, finely minced
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Peel and slice the potatoes thinly—about 1/8 inch (3mm) thickness. Rinse the slices in cold water briefly to remove excess starch, then dry thoroughly with a clean kitchen towel.
  3. Warm the heavy cream with minced garlic, salt, pepper, and freshly grated nutmeg in a small saucepan or microwave-safe bowl until steaming but not boiling.
  4. Butter the bottom and sides of a 9×13 inch (23×33 cm) ceramic or glass baking dish with unsalted butter.
  5. Arrange a single layer of potato slices in the dish, slightly overlapping. Sprinkle a little salt and pepper over the layer, then a light dusting of grated Gruyère. Repeat layering until all potatoes are used, ending with a generous layer of Gruyère on top.
  6. Slowly pour the warm cream mixture over the layered potatoes, ensuring it seeps evenly throughout and almost covers the top layer.
  7. Bake uncovered for 60 to 75 minutes, or until potatoes are tender when pierced with a fork and the top is golden and bubbling. If the top browns too quickly, loosely cover with foil halfway through baking.
  8. Let the gratin rest for 10-15 minutes after removing from the oven to allow the cream to thicken and flavors to meld.

Notes

Use a mandoline for even potato slices to ensure uniform cooking. Warm the cream mixture before pouring to help potatoes absorb flavors and cook evenly. If the top browns too fast, cover with foil. Let the gratin rest before serving for best texture. For dairy-free, substitute cream with coconut milk and use vegan cheese alternatives. This recipe is naturally gluten-free.

Nutrition

Keywords: Gratin Dauphinois, French gratin, Gruyère cheese, potato gratin, nutmeg, creamy potatoes, comfort food, easy gratin recipe

Find it online: https://cheerycrisp.com/perfect-authentic-french-gratin-dauphinois-recipe-with-gruy-e-re-and-nutmeg-easy-step-by-step-guide/