Gratin dauphinois

Sure! Here’s a classic Gratin Dauphinois recipe — creamy, cheesy, and downright irresistible.

🇫🇷 Gratin Dauphinois

Ingredients:

• 2 lbs (900g) Yukon Gold or other waxy potatoes

• 2 cups (500 ml) heavy cream

• 1 garlic clove, halved

• 1 tsp salt

• ½ tsp black pepper

• Pinch of nutmeg (optional)

• 1 tbsp butter (to grease the dish)

• Optional: ½ to 1 cup grated Gruyère cheese (traditional recipe usually skips cheese, but it adds richness)

Instructions:

1. Preheat your oven to 350°F (180°C).

2. Rub a buttered baking dish with the cut side of the garlic clove, then discard the garlic.

3. Peel and slice potatoes thinly (about ⅛ inch or 3mm thick), preferably using a mandoline.

4. In a saucepan, gently heat the cream with salt, pepper, and nutmeg until warm (do not boil).

5. Arrange a layer of potatoes in the dish, pour a little of the warm cream over them, and if using, sprinkle a bit of cheese.

6. Repeat layering potatoes, cream, and cheese until all are used.

7. Cover with foil and bake for 45 minutes.

8. Remove foil and bake an additional 20-30 minutes until the top is golden and bubbling, and potatoes are tender.

9. Let rest for 10 minutes before serving.

Would you like tips for variations, such as adding caramelized onions or herbs?