Gratin dauphinois

Gratin Dauphinois is a classic French dish made with thinly sliced potatoes, cream, and sometimes cheese — baked until golden, bubbling, and irresistibly creamy. It’s rich, elegant, and perfect as a side for roasted meats or a holiday meal.

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🇫🇷 Gratin Dauphinois (French Potato Gratin)

🧂 Ingredients:

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

• 2 cups (500 ml) heavy cream (or half cream, half milk for lighter)

• 1 garlic clove, halved

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• Pinch of nutmeg (optional, but traditional)

• 1 tbsp butter (for greasing dish)

• Optional: ½ to 1 cup grated Gruyère cheese (traditionalists skip it; still delicious either way)

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👨‍🍳 Instructions:

1. Prep the Dish:

   • Preheat oven to 350°F (180°C).

   • Rub the inside of a baking dish with the cut side of the garlic clove.

   • Butter the dish well.

2. Slice the Potatoes:

   • Peel and thinly slice potatoes (⅛ inch or 3 mm thick).

   • A mandoline makes this easier and more consistent.

3. Heat the Cream:

   • In a saucepan, heat cream with salt, pepper, nutmeg, and a bit of garlic.

   • Simmer gently for 2–3 minutes (don’t boil).

   • Optional: Add a bit of grated cheese to the cream.

4. Assemble:

   • Layer potatoes in the dish slightly overlapping.

   • Pour some of the hot cream mixture over each layer.

   • If using cheese, sprinkle between layers or just on top.

5. Bake:

   • Cover loosely with foil and bake for 45 minutes.

   • Uncover and bake another 20–30 minutes until the top is golden and the potatoes are tender.

   • Let rest 10 minutes before serving — it will thicken as it cools.

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🧀 Notes:

• Cheese vs. No Cheese: Purists in France often skip the cheese (true to the Dauphiné region), but Gruyère or Comté adds a nice savory touch.

• Make Ahead: You can assemble and refrigerate up to 1 day ahead; just bring to room temp before baking.

Would you like a lighter version or one with extra flavor (like caramelized onions or herbs)?