Geneviéve’s Gratin Dauphinois
This is my grandmother Geneviéve Fay’s rather decadent version of this dish.
Geneviéve’s Gratin Dauphinois
Geneviéve’s Gratin Dauphinois is a decadent take on this classic French dish, combining waxy potatoes with Gruyere, crème fraiche, and a hint of nutmeg. Ideal for indulgent meals, this recipe delivers comfort in every bite.
Ingredients
- 1 cup heavy cream
- 1 cup crème fraiche
- 1 cup whole milk
- Pinch of nutmeg, ground
- Salt and pepper
- 2 cloves garlic
- Butter, for dish
- 2½ pounds waxy potatoes, peeled and thinly sliced (1⁄4 inch thick or less)
- 8 ounces Gruyere cheese, grated
Instructions
- Preheat oven to 325°.
- In a large bowl, mix the cream, crème fraiche, milk, nutmeg, salt and pepper.
- Cut the garlic in half and rub the inside of a large baking dish with the garlic. Butter the baking dish so that it is well coated.
- Line the bottom of the dish with a layer of the potatoes and sprinkle with some of the Gruyere. Dot the potatoes with a little butter. Repeat this: layer of potatoes covered with the Gruyere and dots of butter, until you use up all the potatoes. Pour cream mixture over the potatoes in the baking dish, making sure that they are almost completely submerged. Bake in the oven for 1 hour.
