Gratin dauphinois with Gruyère

A classic of French bistro cooking: wafer-thin sliced potatoes, cooked in cream and milk and topped with savoury Gruyère. Goes well with a green salad, and as a vegetarian main course it makes a satisfying evening meal.

By yumbelo · 4 servings · 75 minutes

Ingredients

• 1200 g floury potatoes
• 400 ml cream
• 200 ml whole milk
• 1 pc garlic clove
• 30 g butter
• 100 g Gruyère, grated
• 1 pinch nutmeg, freshly grated
• 1 tsp salt
• pepper, freshly ground

Method

1. Preheat the oven to 180 °C top and bottom heat and grease a shallow baking dish with half of the butter.
2. Peel the potatoes and slice them about 3 mm thin using a mandoline or a sharp knife. Halve the garlic clove and rub the dish with it.
3. Bring the cream and milk to a boil in a saucepan with salt, pepper and nutmeg, then remove from the heat.
4. Layer the potato slices in the dish like overlapping roof tiles, lightly salting and peppering each layer. Pour the cream and milk mixture over them until the potatoes are just covered.
5. Bake the dish covered for about 35 minutes, until the potatoes are nearly tender. Then remove the foil or lid, sprinkle the Gruyère over the top, dot with the remaining butter and bake for a further 25 to 30 minutes until golden brown.
6. Let the gratin rest for about 10 minutes so it cuts neatly, and serve hot.