Gratin Dauphinois

Thinly sliced potatoes baked slowly in garlicky cream and milk until tender with a golden crust.

85 min 6 servings Easy french

Ingredients

• 1 kg waxy potatoes
• 2 clove garlic
• 1 tbsp butter
• 250 ml heavy cream
• 250 ml milk
• 1 tsp salt
• 0.25 tsp ground nutmeg
• 0.25 tsp black pepper

Steps

1. Heat the oven to 160 degrees Celsius.
2. Peel 2 garlic cloves and cut one in half.
3. Rub the cut garlic all over the inside of a 24 cm baking dish.
4. Grease the dish with 1 tbsp of butter.
5. Peel 1 kg of potatoes.
6. Slice the potatoes into very thin rounds about 2 mm thick.
7. Mince the remaining garlic clove.
8. Pour 250 ml of cream and 250 ml of milk into a large pot.
9. Add the minced garlic, 1 tsp of salt, 0.25 tsp of nutmeg and 0.25 tsp of black pepper.
10. Add the potato slices to the pot and stir gently.
11. Heat over medium heat for 8 minutes, stirring now and then, until the liquid begins to thicken.
12. Pour the potatoes and cream into the baking dish.
13. Press the potatoes down so they lie flat and are almost covered by the liquid.
14. Bake for 60 minutes until the top is deep golden and a knife slides through easily.
15. Let the gratin rest for 10 minutes before serving.