Beth's Gratin Dauphinois

Beth's Gratin Dauphinois
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Prep Time

< 30 minutes

Clock

Total Time

< 3 hours

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Servings

6

Fork and knife

Calories

340

Per Serving

Ingredients

2 pounds Idaho or russet potatoes, washed and peeled

1-¾ cups whole milk

1 cup whipping cream

2 tablespoons butter, softened

1 clove garlic, halved

1 teaspoon kosher salt

1 teaspoon black pepper

½ teaspoon ground nutmeg* *For best flavor, use a microplane or zester to grate your nutmeg fresh from a whole nutmeg. You will need about 1/4 of a whole nutmeg to equal 1/2 teaspoon once it is grated.

Directions

  • 1.
    Preheat oven to 325°F.
  • 2.
    Cut potatoes lengthwise into ⅛ inch thick slices.* *This is easiest to do with a mandolin, but if you don’t have one just cut them as thinly and evenly as possible with a knife instead.
  • 3.
    Mix milk and cream in medium bowl.
  • 4.
    Rub butter over bottom and up sides of 2-quart baking dish. Repeat with cut sides of garlic clove to infuse butter with flavor.
  • 5.
    Layer potatoes in a single layer in bottom of baking dish. shingling them slightly without gaps. Sprinkle potatoes evenly about ¼ of the salt, pepper and ground nutmeg.
  • 6.
    Gently pour about ¼ of the milk mixture over potatoes. Repeat layer of potatoes and seasonings, then pour milk ove. Repeat layers until all ingredients are used or until about ½ inch of space left in baking dish.* *The ½ inch of empty space is necessary to prevent milk from bubbling over while cooking.
  • 7.
    Place baking dish on cookie sheet; bake uncovered for 45 minutes or until top is fairly well browned. Tent loosely with piece of parchment or foil; bake 1-½ to 2 hours or until knife can be inserted very easily into center of potatoes. Cool 15 minutes before serving.

Nutrition Facts

Per Serving

Calories340
Total Fat21g
Carbs32g
Protein7g
Trans Fat.5g
Sodium400mg
Sugar5g
Saturated Fat13g
Cholesterol60mg
Dietary Fiber2g