Gratin Dauphinois

• total time: 1 hour 33 minutes

Ingredients

via: @nada_dl_)

The ultimate French comfort dish! Tender, thinly sliced potatoes baked to rich, creamy perfection in a garlic-and-herb infused cream sauce, topped with melted golden cheese 🤤

Ingredients (Serves 6–8)

The Potato Base: 1.5 kg potatoes (peeled and thinly sliced)

The Herb Cream Mixture: 500g heavy cream, 400g milk, 30g butter, 2 garlic cloves (minced or crushed), fresh thyme, and 1 bay leaf

Seasoning & Topping: Salt, black pepper to taste, and shredded cheese (such as Gruyère or Comté) for topping

Directions

Prep Potatoes: Slice potatoes thinly and arrange them evenly in a large baking dish.

Infuse Cream: In a pot over medium heat, combine milk, heavy cream, butter, garlic, thyme, bay leaf, salt, and black pepper. Bring to a gentle simmer so flavors infuse, then remove from heat.

Bake: Pour the warm cream mixture evenly over sliced potatoes. Cover dish first with parchment paper, then wrap securely with aluminum foil. Bake at 200°C (400°F) for 1 hour 30 minutes until potatoes are completely tender.

Melt Cheese & Serve: Remove foil and parchment paper, scatter shredded cheese across top, and return to oven for a few minutes until cheese is melted and golden brown. Serve hot!

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