Description
Potatoes au Gratin, also known as Dauphinoise, is a creamy and cheesy potato dish that is baked to perfection, offering a delightful combination of flavors and textures.
Ingredients
- 2 pounds of potatoes, thinly sliced
- 2 cups of heavy cream
- 1 cup of grated Gruyère cheese
- 1 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 2 tablespoons of butter, for greasing the dish
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a baking dish with butter.
- Layer half of the sliced potatoes in the dish.
- In a bowl, mix the heavy cream, minced garlic, salt, and pepper.
- Pour half of the cream mixture over the potatoes.
- Sprinkle half of the Gruyère and Parmesan cheese over the cream.
- Repeat the layers with the remaining potatoes, cream mixture, and cheeses.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes
- For a richer flavor, you can add a pinch of nutmeg to the cream mixture.
- Make sure to slice the potatoes evenly for uniform cooking.
- This dish can be prepared ahead of time and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: French