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Dauphinoise Potatoes with Gruyère
80% authentic · French-Swiss
A decadent twist on the classic Dauphinoise, incorporating nutty Gruyère cheese for an extra layer of flavor and richness.
Ingredients
- Yukon Gold Potatoes2 lbs
- Heavy Cream1.5 cups
- Whole Milk0.5 cup
- Garlic2 cloves
- Gruyère Cheese1 cup, grated
- Nutmeg1/4 teaspoon
- Salt1 teaspoon
- Black Pepper1/2 teaspoon
- Butter1 tablespoon
Steps
- 1
Preheat oven to 350°F (175°C).
- 2
Rub the inside of a gratin dish with a halved garlic clove.
- 3
Peel the potatoes and slice them thinly, about 1/8-inch thick. Do not rinse.
- 4
In a saucepan, combine heavy cream, milk, the remaining minced garlic, nutmeg, salt, and pepper. Heat gently until warm, but do not boil.
- 5
Layer half the potato slices in the gratin dish. Sprinkle with half the Gruyère cheese.
- 6
Add the remaining potato slices and top with the remaining Gruyère cheese.
- 7
Pour the warm cream mixture over the potatoes and cheese.
- 8
Dot the top with butter.
- 9
Bake for 60-75 minutes, or until potatoes are tender and the top is golden brown and bubbly.
- 10
Let rest for 10 minutes before serving.
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