Gratin Dauphinese

Gratin Dauphinese

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  • Prep Time


  • Total Time


  • Servings



  • 2½ lb. Idaho potatoes ( about 6)

  • 2 cloves garlic, peeled

  • Butter

  • 2 cups milk

  • 1 cup heavy cream

  • salt and pepper

  • freshly grated nutmeg

  • 1 cup grated gruyere or Swiss cheese


Preheat oven to 375 degrees. Peel the potatoes and cut them into slices about one-twelfth of an inch thick. As they are sliced, drop them into cold water. Drain. There should be six or seven cups. Rub an oval baking dish with a peeled clove of garlic and butter. Crush both cloves of garlic lightly and add them to a saucepan. Add the milk, cream, salt, pepper and nutmeg to the saucepan and bring to a boil. Strain this mixture over the potatoes. Discard the garlic. Sprinkle the top with the grated cheese. Place in the oven over a baking sheet to catch any droppings. Bake for about one hour or until the potatoes are tender and cheese is golden.


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