Gratin Dauphinois
Thinly sliced Yukon Gold potatoes are baked with heavy cream, garlic, butter, salt, and black pepper until tender, bubbling, and lightly browned.
- baked
- butter
- casserole
- classic
- cold weather
- comfort food
- dinner
- egg-free
- entertaining
- family-style
- french
- garlic
- gluten-free
- gratin
- gratin dauphinois
- heavy cream
- holiday
- lunch
- nut-free
- oven-baked
- potato
- potato gratin
- potatoes
- rich
- shellfish-free
- side dish
- soy-free
- supper
- vegetarian
- western european
- yukon gold potatoes
- Cuisine
- French
Shopping options
Check ingredients to include themPackage used · most used first
Yukon Gold potatoes · 2 Pound
Yukon Gold Potatoes
100%
Details
Heavy cream · 2 Cup
Kroger® Heavy Whipping Cream Pint
100%
Details
Garlic cloves · 2 Count
Garlic
Sale
20%
Details
Unsalted butter · 2 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
6%
Details
Black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
Ground nutmeg · 0.13 Teaspoon
Ground Nutmeg - Kroger - 1.85 Oz
1%
Details
Kosher salt · 1.25 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 6 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Yukon Gold potatoes-2 lb
- heavy cream-2 cups
- garlic cloves-2 cloves
- unsalted butter-2 tablespoons
- kosher salt-1 1/4 teaspoons
- black pepper-1/2 teaspoon
- ground nutmeg-1/8 teaspoon
Preheat the oven to 350°F and butter a 2-quart baking dish with 1 tablespoon of the butter. Peel the potatoes, slice them 1/8 inch thick, and mince the garlic.
Use the mandoline guard and keep fingertips clear while slicing the potatoes.
Combine the heavy cream, garlic, kosher salt, black pepper, and ground nutmeg, if using, in a small saucepan. Warm over medium-low heat until steaming but not boiling, about 5 minutes, then remove from the heat.
Arrange half of the potatoes in the baking dish in even overlapping layers. Pour over half of the warm cream, then repeat with the remaining potatoes and cream, pressing gently so the potatoes are mostly submerged.
Dot the top with the remaining 1 tablespoon butter. Cover tightly with foil and bake for 45 minutes so the potatoes begin to soften in the cream.
Use oven mitts when placing the covered baking dish in the hot oven.
Uncover and bake for 25 to 35 minutes more, until the top is lightly browned, the cream is bubbling at the edges, and the potatoes are tender when pierced.
Use oven mitts and lift the foil away from your face to avoid steam burns.
Let the gratin rest for 10 minutes before serving so the cream thickens slightly and the layers settle.
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