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Gratin Dauphinois
Traditional dish · French
A classic French potato gratin, thinly sliced potatoes baked in milk and cream with garlic and nutmeg, resulting in a rich, creamy, and tender dish.
Ingredients
- Yukon Gold Potatoes2 lbs
- Heavy Cream2 cups
- Whole Milk1 cup
- Garlic2 cloves
- Nutmeg1/4 teaspoon
- Salt1 teaspoon
- Black Pepper1/2 teaspoon
- Butter1 tablespoon
Steps
- 1
Preheat oven to 350°F (175°C).
- 2
Rub the inside of a gratin dish with a halved garlic clove.
- 3
Peel the potatoes and slice them thinly, about 1/8-inch thick. Do not rinse the potatoes after slicing.
- 4
In a saucepan, combine heavy cream, milk, the remaining minced garlic, nutmeg, salt, and pepper. Heat gently until warm, but do not boil.
- 5
Arrange the potato slices in the prepared gratin dish in overlapping layers.
- 6
Pour the warm cream mixture over the potatoes, ensuring they are mostly submerged.
- 7
Dot the top with butter.
- 8
Bake for 60-75 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- 9
Let rest for 10 minutes before serving.
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