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If there were ever a creamy potato dish worth making, it is this one. It’s similar to scalloped potatoes, but better, in my opinion. It comes together simply and beautifully, with no roux required.
This potatoes au gratin recipe is actually known as gratin dauphinois in France. Gratin dauphinois hails from the Dauphiné region in southeastern France, which is nestled next to Italy.
Gratin dauphinois features thinly sliced rounds of potatoes cooked in cream, sometimes with cheese but often without. This potato gratin includes a generous amount of Gruyère cheese, and I wouldn’t want it any other way! The recipe is lightly seasoned with garlic, pepper and nutmeg, and the end result is just… magic.
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