Try this creamy, cheesy gratin—it's absolutely divine!

50 min

2 servings

Today, I'm sharing a video recipe from my archive for Potato Gratin Dauphinois that caused quite a stir because I added cheese
c'l know cheese isn't traditional in Gratin
Dauphinois, and I mentioned that in the video, but this version got some critique. Happily, it received mostly positive comments! So many people wrote to thank me, saying they were thrilled with the recipe and loved the result.
This gratin is incredibly tender, delicious, and a must-try!

Servings: 2

Ingredients

• Potatoes: 1 kg (2.2 lbs)
• Whole milk: 350 ml (1.5 cups)
• Heavy cream: 150 ml (2/3 cup)
• Nutmeg: 1/3 tsp (or to taste)
• Salt and pepper: to taste
• Fresh thyme: 2-3 sprigs
• Garlic: 3-4 cloves, unpeeled
• Butter: for greasing the dish
• Hard cheese (e.g., Parmesan): 100 g (1 cup grated)
• Gruyère cheese: 150 g (1.5 cups grated) optional, not in the classic recipe, but you'll love it

Cooking Instructions

In a saucepan, combine milk, cream, garlic, nutmeg, and thyme. Heat gently until simmering.

Peel and thinly slice potatoes (a mandoline helps). Add to the warm milk mixture.

Simmer for 6-7 minutes, stirring gently.

Grease a baking dish with butter. Layer the potatoes, sprinkling a little hard cheese between layers.

Repeat until all potatoes are used, then top with remaining hard cheese and Gruyère.

Bake at 180°C (350°F) for 25-30 minutes until golden and bubbly.

Chef's Note

In this recipe I used cinnamon because my husband doesn't really like the taste of nutmeg