Potato Gratin Dauphinois
This classic French potato casserole is rich and creamy. It's delicious served with Beef Bourguignon or any of your favorite proteins.
Servings: 6 as side dish
- 2 pounds firm-fleshed potatoes
- 1 ½ cups milk
- 1 cup heavy cream
- Pinch nutmeg
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1 clove garlic
- 1 tablespoon soft butter
- Chopped parsley or dill (optional)
Peel the potatoes and cut them into ⅛-inch-thick slices. Place them in a pot with the milk, cream, nutmeg, mustard, and salt and simmer for 10 minutes.
Meanwhile, preheat the oven to 400 degrees F. Cut the clove of garlic in half and rub the cut sides around the inside of a baking dish (about 3 quarts is a good size since the milk bubbles up quite a bit when baking), then smear the butter around the inside of the dish.
Pour the potato and cream mixture into the dish and spread the potatoes out evenly. Bake for 35 to 40 minutes or until golden and bubbling. Serve hot, topped with a sprinkling of chopped parsley, if desired.
Adapted from The Little Paris Kitchen
- This recipe uses kosher salt (aka cooking salt, kitchen salt, coarse salt outside of the US). If you are using table salt, definitely scale down the salt as that is a saltier type of salt! The type of salt will make a big difference in how salty your food tastes, so keep that in mind.
Calories: 301kcal | Carbohydrates: 28g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Monounsaturated Fat: 1g | Cholesterol: 64mg | Sodium: 260mg | Potassium: 808mg | Fiber: 2g | Sugar: 7g