Gratin Dauphinois


  • 1 ½ pounds potatoes like Yukon Gold, peeled
  • 3 cups milk
  • 2 garlic cloves, peeled, crushed and finely chopped
  • few grinds nutmeg
  • salt and freshly ground pepper
  • ½ cup heavy cream
  • 5 oz. Gruyere cheese, freshly grated
  • butter to grease gratin dish


Preheat the oven to 375°F.

Slice the potatoes ¼ inch thick. Place the potatoes slices in a saucepan with the milk, garlic, nutmeg, salt and pepper. Bring to a boil, stirring gently to separate the slices and prevent the mixture from scorching.

Butter a 6-cup gratin dish and pour the potatoes mixture into, top with the cream and Gruyere cheese. Place the dish in the preheated oven and bake at 375° for 35-40 minutes, until potatoes are tender and the top is golden brown. Serve with grilled meat as a garnish.