Gratin Dauphinois

French scalloped potatoes are so delicious even though they have no cheese as you would see in other scalloped potato recipes. They still keep a wonderful crispy brown layer due to the starch of the potatoes. The flavors work together so beautifully you'll not miss the cheese at all. So delicious.

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Servings: 6

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

2.5 lbs yukon gold potatoes

2.5 cups whole milk

1/3 cup heavy cream

1 3/4 tsps salt

1 small clove garlic

pepper to taste

nutmeg to taste

3 tbs chives, diced (optional)


1Preheat oven to 420F.

2Peel potatoes. Give a quick rinse and then slice about 1/8 inch thick.

3Place in a medium saucepan with milk, salt, pepper and enough nutmeg to lightly cover the top of the potatoes. Stir to combine. Bring to a simmer. Stir and scrape the bottom of the pan often to prevent burning. Simmer until the milk is thicker (cream like consistency) and remove from heat.

4While potatoes are simmering, cut garlic clove and rub your baking dish with it (the bottom and sides).

5Add half your potatoes to the dish. On top of those pour half of the cream. If using chives, sprinkle them now. Top with the rest of the potatoes. Pour remaining cream over the top.

6Place in oven uncovered for 25 minutes, or until golden brown on the top. Let stand for 15 minutes before serving.

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