Description
A creamy and rich French dish combining layers of thinly sliced potatoes, garlic, and cheese, baked to perfection.
Ingredients
Scale
- 4 medium Yukon Gold potatoes
- 2 cups heavy cream
- 3 cloves garlic, minced
- 2 tablespoons butter (for greasing)
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- 1 cup Gruyère or Parmesan cheese, grated
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a large baking dish with butter.
- Thinly slice the potatoes (around 1/8 inch) using a mandoline or sharp knife.
- In a bowl, whisk together the heavy cream, minced garlic, nutmeg, salt, and pepper.
- Layer potato slices in the baking dish, pour some of the cream mixture over, and sprinkle cheese. Repeat until all ingredients are used, finishing with cream and cheese.
- Cover with foil and bake for 45 minutes. Then, remove the foil and increase the temperature to 400°F (200°C) for an additional 15-20 minutes until the top is golden and potatoes are tender.
- Let it rest for 10 minutes before serving.
Notes
For a lighter option, substitute heavy cream with half-and-half. Consider adding sautéed mushrooms or spinach within the layers for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg
Keywords: Dauphinoise, Potatoes, Comfort Food, Side Dish, French Cuisine
