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Gratin Dauphinois

Classic gratin dauphinois: thinly sliced potatoes baked slowly in garlic-infused milk and cream until meltingly tender.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.2 kg floury potatoes peeled
  • 400 ml whole milk
  • 300 ml double cream
  • 2 cloves garlic halved
  • 1 pinch nutmeg
  • 20 g butter
  • Salt and white pepper

Method
 

  1. Heat the oven to 160°C. Rub a baking dish with a cut garlic clove, then butter it.
  2. Slice the potatoes 3 mm thick. Do not rinse them.
  3. Bring the milk, cream, garlic, nutmeg, salt and pepper to a simmer. Add the potatoes and simmer for 10 minutes, stirring gently.
  4. Remove the garlic and pour everything into the dish, levelling the top.
  5. Bake for 60–70 minutes until golden and a knife slides through easily.
  6. Rest for 10 minutes before serving.

Notes

Do not rinse the sliced potatoes. Their starch thickens the cream.