Baked Creamed Potato Gratin

Name: Baked Creamed Potato Gratin (Gratin Dauphinois)
Yield: Makes 8 Side-Dish Servings
Cuisine: France
Ingredients: 2 ½ pounds [1 kg] red or white waxy potatoes (about 3 very large or 6 medium-size); 2 ½ pounds [1 kg] red or white waxy potatoes (about 3 very large or 6 medium-size); 1 small garlic clove, crushed with the side of a chef’s knife; 1 tablespoon softened butter; 2 cups [500 ml] heavy cream, or 1 cup [250 ml] milk and 1 cup [250 ml] cream (mixed together), or 2 cups [500 ml] half-and-half; 2 cups [500 ml] heavy cream, or 1 cup [250 ml] milk and 1 cup [250 ml] cream (mixed together), or 2 cups [500 ml] half-and-half; 2 cups [500 ml] heavy cream, or 1 cup [250 ml] milk and 1 cup [250 ml] cream (mixed together), or 2 cups [500 ml] half-and-half; 2 cups [500 ml] heavy cream, or 1 cup [250 ml] milk and 1 cup [250 ml] cream (mixed together), or 2 cups [500 ml] half-and-half; salt; pepper; nutmeg (tiny pinch); ¾ pound [340 g] Gruyère, grated fine (about 4 cups when grated)

Gratin Dauphinois

Preparation info

Makes
8
Side-Dish Servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

2 ½ pounds [1 kg] red or white waxy potatoes (about 3 very large or 6 medium-size)
1

Europe
France
Side dish
Vegetarian
Mediterranean

Method

Peel the potatoes and put them in a bowl of cold water to keep them from turning dark.

Preheat the oven to 350°F[175°C/gas mark 4].

Thoroughly rub the inside of a large gratin dish or baking dish with the garlic clove. Smear the inside of the dish with the butter to mak