gratin Dauphinois

Classic Potatoes au Gratin

This is a classic winter side dish, hearty enough to make a meal when served with a green salad.


4 C  Potatoes, thinly sliced

1 t  salt

1/4 t  pepper, freshly ground

1/8 t  nutmeg, freshly ground

1 clove  garlic, finely minced

1-1/4 C  Gruyere cheese, grated

4 T  butter, melted

2 eggs, lightly beaten

1 C  heavy cream

2 T  Parmesan cheese, freshly grated


Preheat over to 325 F

Butter a 1-quart covered baking dish.

In a large bowl, toss potatoes, salt, pepper, nutmeg and garlic together to coat evenly.

Layer potatoes and Gruyere cheese into baking dish 1/3 at a time; potatoes, cheese, potatoes, cheese, potatoes, cheese.

In a small bowl, beat together eggs and cream and butter. Pour evenly over potatoes. Top with Parmesan cheese.

Bake covered for 35 minutes. Remove cover and bake for an additional 10 minutes.