The iconic French potato gratin from the Dauphiné region: thinly sliced waxy potatoes slow-cooked in a garlicky cream and milk sauce, topped with golden Gruyère. The ultimate creamy side dish — served with precise carb counts.
Preheat oven to 170°C (340°F). Peel potatoes and slice very thin (2mm) using a mandoline. Do NOT rinse — the starch helps thicken the sauce.
Rub a large baking dish (30×20cm / 12×8") with the cut garlic clove, then butter it generously.
Layer potato slices in overlapping rows, seasoning each layer with salt, pepper, and a tiny pinch of nutmeg.
Mix cream and milk together, pour over the potatoes. The liquid should come almost to the top.
Sprinkle Gruyère evenly over the surface. Bake uncovered 75–80 min until potatoes are completely tender (a knife should slide in with no resistance) and top is golden.
Rest 10 min before serving. The cream will thicken to a silky, cohesive sauce.
Carbs come from waxy potatoes (GI ~70). The very high fat content (cream + cheese) significantly slows initial absorption but causes a prolonged rise 2–4h after eating — a dual-wave bolus is strongly recommended. Use your usual dosing method agreed with your care team and monitor 3h post-meal.
