Classic Potato Gratin Dauphinois

By Chef B. Boukim

Prep: 20 min · Cook: 60 min · Total: 80 min · Serves 6

Ingredients

• 3 lbs Yukon Gold potatoes, peeled and sliced thin
• 2 1/2 cups Heavy cream
• 1/2 cup Whole milk
• 3 Garlic cloves, crushed
• 1 cup Gruyere cheese, grated
• 1 tbsp Unsalted butter, for the dish
• 1/4 tsp Freshly grated nutmeg
• 1 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1 tsp Fresh thyme leaves

Instructions

1. Preheat the oven to 375F. Generously butter a 9x13-inch baking dish. Rub the crushed garlic all over the inside of the dish.
2. In a saucepan, combine the heavy cream, milk, crushed garlic, salt, pepper, and nutmeg. Bring to a gentle simmer, then remove from heat and let steep for 5 minutes.
3. Arrange the potato slices in the prepared baking dish, overlapping them slightly. Pour the warm cream mixture evenly over the potatoes, discarding the garlic cloves.
4. Cover tightly with aluminum foil. Bake for 40 minutes, until the potatoes are tender when pierced with a knife.
5. Remove the foil and sprinkle the grated Gruyere evenly over the top. Return uncovered and bake for 15-20 minutes more, until golden brown and bubbling.
6. Remove from the oven and let rest for 10-15 minutes before serving. Garnish with fresh thyme leaves.