Creamy Gratin Dauphinois: The Ultimate French Potato Gratin Recipe

Ingredients

• 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced (1/8 inch)
• 3/4 cup heavy cream
• 1/2 cup whole milk
• 2 cups shredded cheddar cheese
• 1 tbsp grated Parmesan cheese
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/2 tsp freshly grated nutmeg
• Salt and pepper, to taste
• Fresh rosemary sprigs, for garnish

Instructions

Preheat your oven to 375°F (190°C). Prepare the potatoes by thinly slicing them using a mandoline or sharp knife. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Whisk in the heavy cream and milk, then bring the mixture to a gentle simmer. Stir in the shredded cheddar and Parmesan cheese until melted and smooth. Season with nutmeg, salt, and pepper. In a buttered baking dish, layer half of the potato slices, followed by half of the cheese sauce. Repeat with the remaining potatoes and sauce. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden brown. Allow to cool for 5 minutes before garnishing with fresh rosemary. Serve and enjoy!

Tips

• Experiment with cheese blends like Gruyère, Swiss, or Fontina for added complexity.
• Layer caramelized onions or crispy bacon between potatoes for extra flavor.
• Prevent excessive browning by covering with foil if the top browns too quickly.