Au Gratin Potatoes (Dauphnoise Potatoes) Recipe

Ingredients: 

• 1 Tbsp. unsalted butter 
• 2 cloves fresh garlic, smashed 
• 3 large russet potatoes, peeled and sliced thin 
• 1 1/2 c. grated Gruyere cheese 
• 1 1/2 c. heavy cream 
• 3/4 c. milk 
• salt and freshly ground pepper 

Preparation:

1. Preheat oven to 350°F/180°C. 
2. Butter a 4- or 5-c. shallow casserole dish and then rub the smashed garlic along the bottom and sides. 
3. Carefully lay the potatoes into the casserole overlapping the slices creating a layer. Put down a layer of the cheese and another layer of potato until the potato and cheese are used. 
4. Pour the heavy cream and milk over the potatoes. 
5. Season with salt and pepper to taste. Sprinkle any remaining cheese on top of the potatoes. Bake uncovered for 45 - 50 minutes. 

A perfect side dish during the holidays or any winter weekend, our delicious potato au gratin recipe (dauphinoise potatoes) is a classic French take on a scalloped potatoes recipe. Potato gratin is an easy side dish recipe layered with potatoes and Gruyere cheese mixed with milk and cream. This French method of scalloped potatoes are slow cooked in a shallow casserole dish making them perfect for transporting to parties and family meals. The rich, nutty Gruyere cheese is the final addition to the potato au gratin that keeps cheese mandatory throughout preparation of the potato recipe from start to finish. If you’re looking for a creative twist to your holiday meals, try out our dauphinoise potatoes recipe and more delicious side dishes.