Gratin Dauphinois

Name: Gratin Dauphinois
Total time: 90 min
Yield: 6
Ingredients: 1.2 kg waxy potatoes; 400 ml heavy cream; 200 ml whole milk; 2 cloves garlic; 20 g butter; pinch nutmeg; to taste salt and pepper; 60 g Gruyère

Sliced potatoes baked slowly in garlicky cream.

Prep: 20 min
Cook: 70 min
Total: 90 min
Active: 20 min
Serves: 6
Difficulty: Easy
Cuisine: french

Servings6

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Ingredients

Steps

Heat the oven to 160°C / 325°F. Rub a baking dish with the cut garlic, then butter it.
Warm the cream, milk, nutmeg, salt, and pepper with the garlic halves, then remove the garlic.
Layer the potatoes in the dish, pouring cream over every few layers.
Press flat, top with the Gruyère, and bake 70 minutes until a knife slides through easily and the top is browned.
Rest 10 minutes before serving.

Don't rinse the sliced potatoes — the starch thickens the cream.