Recipe Detail

Gratin Dauphinois

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Number of Servings:


  1. 2 pounds - waxy potatoes (red skinned, for example)
  2. 1 cloves - garlic
  3. 2 tablespoons - butter plus more for preparing pan
  4. 1 teaspoons - salt
  5. - pepper to taste
  6. 1/4 teaspoons - fresh grated nutmeg
  7. 1 1/2 cups - hot milk
  8. 1 - beaten egg
  9. 4 ounces - plus 1/4 cup grated Gruyere cheese


Peel and thinly slice potatoes. Arrange in a baking dish that has been rubbed with a sliced clove of garlic and then well buttered.

Combine salt, pepper, nutmeg, hot milk, beaten egg and 4 ounces of Gruyere cheese. Pour over potatoes and sprinkle with 1/4 cup grated Gruyere and dot with 2 tablespoons butter.

Bake in a preheated 350 degrees F oven for 45 minutes or until potatoes are tender.

(The original recipe used 8 oz. of cream and 4 Tbsp. butter for every pound of potatoes).


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