Gratin Dauphinois
Traditional dish · French
A classic French potato gratin, traditionally made with thinly sliced potatoes baked in milk and cream, seasoned with garlic and nutmeg, without cheese. This version is very close to the authentic preparation.
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Ingredients
- Yukon Gold potatoes3 lbs
- Garlic2 cloves
- Whole milk2 cups
- Heavy cream2 cups
- Nutmeg1/2 tsp
- Salt1 tsp
- Black pepper1/2 tsp
Steps
- 1
Preheat oven to 325°F (160°C). Rub the inside of a gratin dish with a halved garlic clove.
- 2
Peel and thinly slice potatoes (about 1/8 inch thick). Do not rinse.
- 3
In a saucepan, heat milk and heavy cream over medium heat until just simmering. Do not boil. Stir in nutmeg, salt, and pepper. Add the second garlic clove, minced, if desired for stronger flavor.
- 4
Arrange potato slices in the gratin dish in overlapping layers.
- 5
Pour the warm milk and cream mixture over the potatoes, ensuring they are mostly submerged.
- 6
Bake for 60-75 minutes, or until potatoes are tender when pierced with a knife and the top is golden brown and bubbling.
- 7
Let stand for 10-15 minutes before serving.
