Gratin Dauphinois

Name: Gratin Dauphinois
Total time: 2400 s
Yield: Serves 8 servings
Cuisine: American
Ingredients: 4 1/2 pounds potatoes (about 2 kg); 2 cups thick sour cream (about 500 ml); 4 1/4 cups milk (about 1 liter); 1 cup shredded Gruyère cheese (or more, to taste); 1 garlic clove (optional); 1/2 teaspoon grated nutmeg; Salt and pepper, to taste

Alexis Leroux @Alexis

I use Gruyère cheese and skip the garlic, but feel free to adjust to your taste.

Alexis Leroux @Alexis

I use Gruyère cheese and skip the garlic, but feel free to adjust to your taste.

Saved

Ingredients

30 to 40 minutes

Serves 8 servings

4 1/2 poundspotatoes (about 2 kg)
2 cupsthick sour cream (about 500 ml)
4 1/4 cupsmilk (about 1 liter)
1 cupshredded Gruyère cheese (or more, to taste)
1garlic clove (optional)
1/2 teaspoongrated nutmeg
Salt and pepper, to taste

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Steps

30 to 40 minutes

1

Preheat the oven to 400°F (200°C).
2

Peel the potatoes, wash them, and dry them thoroughly.
3

Slice the potatoes very thinly using a food processor or mandoline.
4

Place the potatoes in a large pot, add the milk, and bring to a gentle boil. Let simmer for at least 10 minutes, stirring occasionally. Be careful not to scrape the bottom, as the milk can stick.
5

A few minutes before the end, season with salt, pepper, and nutmeg. Stir gently and let finish simmering.
6

Butter the baking dish.
7

Add a layer of potatoes.
8

Spread some thick sour cream and a little Gruyère cheese (if desired).
9

Add another layer of potatoes and finish with more cream and Gruyère cheese.
10

Bake for at least 20 minutes. Check doneness by inserting a knife; if the potatoes are still firm, continue baking.