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Gratin Dauphinois - 16th Century France

Gratin Dauphinois


  • 2 lbs (about 6-7 medium-sized) Potatoes, peeled and sliced into thin rounds

  • 2 cups Heavy Cream

  • 2 cloves Garlic, minced

  • 1 teaspoon No. 25 16th C France Spice Blend

  • Sea Salt and Pepper, to taste

  • 1 cup grated Gruyere cheese

  • 2 tablespoons Unsalted Butter, cut into small pieces


  • Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.

  • In a large mixing bowl, combine the heavy cream, minced garlic, No. 25 16th C France Spice Blend, salt, and pepper. Mix well.

  • Add the sliced potatoes to the mixing bowl and toss evenly with the cream mixture.

  • Layer the potatoes in the prepared baking dish, arranging them in an even layer. Pour any remaining cream mixture over the top.

  • Sprinkle the Gruyere over the top of the potatoes, and dot the surface with pieces of butter.

  • Cover the baking dish with foil and bake for 45 minutes.

  • Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender.

  • Let the Gratin Dauphinois cool for a few minutes before serving.

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