Gratin Dauphinois
A classic French dish made with potatoes, cream, and a rich, cheesy gratin. This creamy side dish is perfect for special occasions or everyday meals.
Ingredients
- ●3 large Potatoes
- ●2 tablespoons Butter
- ●2 tablespoons All-purpose flour
- ●1 1/2 cups Milk
- ●1 cup, grated Gruyère cheese
- ●1/4 teaspoon Nutmeg
- ●to taste Salt and pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Peel the potatoes and slice them into 1/8-inch thick rounds.
- 3
In a large saucepan, combine the sliced potatoes and enough cold water to cover them.
- 4
Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 5 minutes.
- 5
Drain the potatoes and set them aside.
- 6
In a separate saucepan, melt the butter over medium heat.
- 7
Add the flour and whisk together to make a roux, cooking for 1-2 minutes.
- 8
Slowly pour in the milk, whisking constantly to avoid lumps.
- 9
Bring the mixture to a simmer and cook for 2-3 minutes, until it thickens.
- 10
Stir in the Gruyère cheese until melted and smooth.
- 11
Season the cheese sauce with nutmeg, salt, and pepper to taste.
- 12
In a greased 9x13-inch baking dish, create a layer of potatoes.
- 13
Pour some of the cheese sauce over the potatoes, followed by another layer of potatoes.
- 14
Repeat the layers until all the ingredients are used, finishing with a layer of cheese sauce on top.
- 15
Bake the gratin in the preheated oven for 25-30 minutes, until the top is golden brown and the potatoes are tender.