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Gallery Gratin Dauphinoise Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 tablespoons unsalted butter, room temperature, plus more for baking dish 3 pounds (8 to 10 small) Yukon gold potatoes 1 large garlic clove, minced 1 1/4 cups milk 1 cup heavy cream 1 1/2 teaspoons coarse salt 1/4 teaspoon freshly grated nutmeg 1 dried bay leaf Freshly ground pepper 3 ounces Gruyere cheese, finely grated (about 1 cup)
Gallery Gratin Dauphinoise
Recipe Summary Servings: 6
Gallery
Gratin Dauphinoise
Gratin Dauphinoise
Gratin Dauphinoise
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 tablespoons unsalted butter, room temperature, plus more for baking dish 3 pounds (8 to 10 small) Yukon gold potatoes 1 large garlic clove, minced 1 1/4 cups milk 1 cup heavy cream 1 1/2 teaspoons coarse salt 1/4 teaspoon freshly grated nutmeg 1 dried bay leaf Freshly ground pepper 3 ounces Gruyere cheese, finely grated (about 1 cup)
Directions
Preheat oven to 400 degrees, with rack in center. Generously butter a 9-by-12-inch glass baking dish. Peel potatoes, and slice into 1/8-inch-thick rounds. Place slices in a bowl of cold water as you go to prevent discoloration.
In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg, and bay leaf. Bring just to a simmer over medium heat, and pour into prepared baking dish. Discard bay leaf.
Drain potatoes in a colander, and transfer to baking dish. Using a large spoon, toss potatoes with milk mixture pressing down gently to distribute the potato slices evenly. Season with pepper. Dot with butter, distributing evenly over entire surface; sprinkle with cheese.
Place in oven; bake until potatoes can be pierced with a fork and top is brown, 45 to 50 minutes. Serve immediately.
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All Reviews for Gratin Dauphinoise
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All Reviews for Gratin Dauphinoise
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
