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Gratin Dauphinois

Gratin Dauphinois recipe image
This classic Gratin Dauphinois transforms humble potatoes into a luxurious, comforting side dish. Thinly sliced potatoes are layered with rich cream, eggs, and sharp Emmenthal cheese, then baked until tender and golden brown. The addition of freshly grated nutmeg provides a warm, aromatic depth that complements the earthy flavor of the potatoes. Perfectly crisp on top and silky smooth underneath, this dish is an elegant yet approachable addition to any holiday feast or special dinner. It pairs beautifully with roasted meats like lamb or beef, bringing a traditional French flair to your table without requiring complex techniques.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 57.8
Dietary: Gluten-free, Vegetarian
Description
This classic Gratin Dauphinois transforms humble potatoes into a luxurious, comforting side dish. Thinly sliced potatoes are layered with rich cream, eggs, and sharp Emmenthal cheese, then baked until tender and golden brown. The addition of freshly grated nutmeg provides a warm, aromatic depth that complements the earthy flavor of the potatoes. Perfectly crisp on top and silky smooth underneath, this dish is an elegant yet approachable addition to any holiday feast or special dinner. It pairs beautifully with roasted meats like lamb or beef, bringing a traditional French flair to your table without requiring complex techniques.
Ingredients
  • 3 medium Potatoes
  • 2 cups Heavy cream
  • 2 large Eggs
  • 3 oz Emmenthal cheese, grated
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 0.25 tsp Freshly grated nutmeg
Directions
  1. 1
    Preheat your oven to 350&# 194;°F (175ðC).
  2. 2
    Peel the potatoes and slice them thinly and evenly, about 1/8-inch thick.
  3. 3
    Lightly grease a baking dish or casserole with butter or oil.
  4. 4
    Arrange half of the potato slices in an overlapping layer in the bottom of the dish.
  5. 5
    Sprinkle half of the grated Emmenthal cheese, half the salt, half the pepper, and half the nutmeg over the first layer of potatoes.
  6. 6
    Add the remaining potato slices as a second layer.
  7. 7
    Sprinkle the remaining cheese, salt, pepper, and nutmeg over the top layer.
  8. 8
    In a bowl, whisk together the heavy cream and eggs until well combined.
  9. 9
    Pour the cream and egg mixture evenly over the layered potatoes.
  10. 10
    Bake in the preheated oven for 1 hour, or until the potatoes are tender when pierced with a knife and the top is golden brown.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 57.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.5mg1%
Total Carbohydrate 12.8g5%
Dietary Fiber 1.7g7%
Sugars 0.6g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a crispier top, broil the gratin for the last 2-3 minutes of cooking, watching closely to prevent burning.

Use waxy potatoes like Yukon Gold or Baby Red for best texture, as they hold their shape better than starchy russets.

Allow the gratin to rest for 10-15 minutes before serving to let it set and make slicing easier.

This dish can be assembled ahead of time and refrigerated for up to 24 hours before baking; add an extra 10-15 minutes to the cooking time if baking from cold.

Keywords: gratin, dauphinois, potatoes, cheese, cream, eggs, emmental, nutmeg, french, baking, side dish, comfort food, holiday, dinner party, vegetarian, layered, golden, tender, classic, oven-baked
Read it online: https://www.chefs-mate.com/recipe/gratin-dauphinois-2/