Light Dauphinois Potato Gratin

# What You Need:

→ Vegetables

01 - 2.5 pounds waxy potatoes, peeled and thinly sliced

02 - 1 medium onion, finely sliced (optional)

→ Dairy

03 - 1 1/4 cups semi-skimmed milk

04 - 1/2 cup light cream

05 - 2 ounces grated Gruyère cheese

→ Flavorings

06 - 1 garlic clove, halved

07 - 1/2 teaspoon freshly grated nutmeg

08 - Salt and freshly ground black pepper, to taste

→ For greasing

09 - 1 teaspoon unsalted butter

# How To Make:

01 - Preheat oven to 350°F (180°C). Rub a 10 x 7 inch baking dish with cut side of garlic clove, then lightly grease with butter.

02 - Arrange half of the sliced potatoes in the dish. Distribute half the onions (if using) over potatoes. Season with salt, pepper, and a pinch of nutmeg.

03 - Add remaining potatoes and onions in a second layer. Season again with salt, pepper, and nutmeg.

04 - Combine milk and cream in a bowl and whisk until blended. Pour mixture evenly over the layered potatoes.

05 - Evenly distribute grated Gruyère cheese over the top.

06 - Cover dish loosely with foil. Bake for 35 minutes.

07 - Remove foil and bake uncovered for an additional 15 minutes, until top is golden and potatoes are fully tender.

08 - Allow gratin to cool slightly before serving.

# Expert Tips:

01 -

Because no one will guess it's a lighter version – the flavors are classic, and the texture remains dreamy.
It became my go-to for gatherings when I need a make-ahead dish that feels special but isn't heavy.

02 -

The first time, I forgot to salt each potato layer and the dish turned out disappointingly bland—don't skip this step.
Switching to semi-skimmed milk kept the gratin from feeling too heavy, but still gave it that luscious texture I was after.

03 -

Letting the gratin rest before serving makes all the difference for the creamiest slices.
Always grate your own cheese if you have time – pre-grated never melts quite the same way.