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Gratin Dauphinoise

Recipe information

  • Yield

    serves 4 to 6

Ingredients

2 tablespoons unsalted butter, room temperature, plus more for the baking dish
3 pounds (8 to 10 small) Yukon Gold potatoes
1 large garlic clove, minced
1 1/4 cups milk
1 cup heavy cream
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly grated nutmeg
1 dried bay leaf
Freshly ground pepper
3 ounces Gruyère cheese, finely grated (about 1 cup)

Preparation

  1. Step 1

    Preheat the oven to 400°F, with the rack in the center. Generously butter a 9 × 12-inch glass baking dish. Peel the potatoes, and slice into 1/8-inch-thick rounds. Place the slices in a bowl of cold water as you go to prevent discoloration.

    Step 2

    In a medium saucepan, combine the garlic, milk, heavy cream, salt, nutmeg, and bay leaf. Bring just to a simmer over medium heat, and pour into the prepared baking dish. Discard the bay leaf.

    Step 3

    Drain the potatoes in a colander, and transfer to the baking dish. Using a large spoon, toss the potatoes with the milk mixture, pressing down gently to distribute the potato slices evenly. Season with pepper. Dot with butter, distributing evenly over the entire surface; sprinkle with the cheese.

    Step 4

    Place in the oven; bake until the potatoes can be pierced with a fork and the top is brown, 45 to 50 minutes. Serve immediately.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsGratinFrenchEuropeanYukon Gold PotatoPotatoRoot VegetableVegetableGruyèreCheeseDairySideDinnerVegetarianGluten FreeNut FreeOven BakeCookbooks
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