Potatoes au Gratin Recipe. Easy Potato Gratin with Cheese / Dauphinoise

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is lower in calories, while milk is more budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and calories, while processed cheese is often cheaper.

Peel and thinly slice the potatoes and place them in a bowl of cold water.

In a pot, combine Half & Half and Heavy Whipping Cream. Season with salt, nutmeg, and black pepper.

Bring the mixture to a gentle boil while stirring occasionally.

Add the potato slices to the creamy mixture and return to heat, cooking for another 15-20 minutes over medium-low heat until easily pierced with a fork but not fully cooked.

Remove the potatoes from the pot and allow the cream to simmer for an additional 5 minutes to thicken.

Butter a baking dish generously and season the bottom.

Create three layers of the partially cooked potato slices in the buttered dish, seasoning with salt, nutmeg, black pepper, and garlic powder between each layer.

Pour the thickened cream sauce over the layered potatoes, ensuring they are well coated.

Cover the baking dish and bake for 45 minutes at 320°F (160°C).

Uncover the dish, sprinkle Swiss cheese and Parmesan cheese over the top, and return to the oven for an additional 5-7 minutes until the cheese is golden and bubbly.

Allow to cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens