Directions
- 1Peel and thinly slice potatoes.
- 2In a saucepan, combine milk, cream, cinnamon, and thyme. Heat gently until simmering.
- 3Add garlic to the milk and cream mixture.
- 4Add the sliced potatoes to the warm milk mixture and stir.
- 5Simmer the potatoes in the milk mixture.
- 6Layer the potatoes in a baking dish, sprinkling a little hard cheese between layers.
- 7Repeat layering until all potatoes are used.
- 8Pour the remaining creamy mixture over the potatoes.
- 9Top with remaining hard cheese and Gruyère.
- 10Bake at 180°C (350°F) for 25-30 minutes until golden and bubbly.
Ingredients
- 1 kg Potatoes
- 350 ml Whole milk
- 150 ml Heavy cream
- 0.33 tsp Nutmeg
- to taste Salt
- to taste Pepper
- 2 sprigs Fresh thyme
- 3 cloves Garlic
- for greasing Butter
- 100 g Hard cheese (e.g., Parmesan)
- 150 g Gruyère cheese
- to taste Cinnamon
Equipment
Mandoline slicerSaucepanBaking dishGraterOven
Tips
- Adding cheese is optional and not traditional for Gratin Dauphinois, but it enhances the flavor.
- If you don't like nutmeg, cinnamon can be used as a substitute.
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