Gratin Dauphinois (Scalloped Potatoes)

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  • 2.5 pounds Yukon Gold potatoes (about 67 medium)
  • 2 tablespoons butter
  • 2 cloves garlic or 2 teaspoons garlic powder
  • 1 tablespoon sea salt
  • 1/2 teaspoon white pepper
  • Dash of nutmeg
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cups gruyere cheese (optional – many French cooks omit this!)


  1. Wash, peel and slice the potatoes. I took the liberty of not peeling my potatoes the second time around to save time, but that’s not the true French way of doing it. I also chopped my potatoes in the food processor. It takes like 30 seconds, versus about 10-15 minutes if you’re peeling and chopping potatoes by hand.
  2. In a large non-stick pot, melt and brown the butter with garlic until it smells nutty – it shouldn’t be burned, but you’ll know when it smells right.
  3. Add the milk, cream, salt pepper and nutmeg.
  4. Add the potatoes and cook until potatoes are soft (about 45-50 minutes), being careful not to burn the potatoes. The potatoes should be thoroughly coated with the milk mixture, but they shouldn’t be swimming in milk.
  5. Spread a thin layer of the potato mixture into a serving pan, such as a 7×11 or 9×13 casserole pan. Drizzle with cream and the sprinkled with cheese. Repeat until the pan is full.
  6. Bake at 300 degrees for 35-40 minutes until the cheese begins to turn golden brown.
  7. Serve and enjoy!