Description
Thin slices of potato, baked in cream and milk with garlic and nutmeg until the top is golden and the inside is meltingly tender: that is a gratin dauphinois, the French cousin of scalloped potatoes. It is a classic, and it is gorgeous on a holiday table (actually, on any table).
Ingredients
- 3 lb (1.4 kg) Yukon Gold potatoes, peeled and sliced 1/8 inch (3 mm) thick
- 3 garlic cloves: 1 halved, 2 smashed
- 2 tbsp unsalted butter, divided
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1/2 tsp freshly grated nutmeg
- 1 1/2 tsp salt
- 1/2 tsp ground white pepper
Instructions
Heat the oven to 350°F (175°C). Rub a 9 x 13-inch (3-quart) baking dish all over with the cut side of the halved garlic clove, then butter it with 1 tbsp of the butter.
Put the potato slices in a large pot with the milk, cream, smashed garlic, nutmeg, salt and white pepper. Bring to a gentle simmer over medium heat, stirring gently with a spatula so the slices do not break, and cook for 10 minutes, until the cream thickens slightly and the potatoes are just starting to soften.
Fish out the smashed garlic cloves and discard them. Pour the potatoes and all of the cream into the prepared dish and spread them in an even layer. Dot with the remaining 1 tbsp butter, cut into small pieces.
Bake for 40 to 50 minutes, until the top is deep golden and a knife slides in easily. Let it rest for 10 minutes before serving.
Notes
- For a cheese version, scatter 1 cup (100 g) of grated Gruyère over the top for the last 15 minutes of baking.
- Cut into squares to serve.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Recipes
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Fat: 16 g
- Carbohydrates: 34 g
- Protein: 6 g