Gratin Dauphinois
Potatoes baked slowly in cream and garlic.
Ingredients
- 1.5 kg Potatoes
- 3 cups Cream
- 1 cup Milk
- 4 cloves Garlic
- 3 tbsp Butter
- 1 tsp Nutmeg
- 2 tsp Salt
- 1 tsp Black pepper
Method
- Slice thinly — Cut the potatoes into 3 mm slices and do not rinse them — the surface starch thickens the cream.
- Infuse the cream — Warm the cream and milk with crushed garlic, nutmeg, salt and pepper.
- Par-cook — Simmer the potato slices in the cream for 10 minutes, stirring gently.
- Assemble — Rub a dish with garlic and butter and layer the potatoes with the cream.
- Bake slowly — Cook at 150°C for 90 minutes until a knife passes through with no resistance and the top is bronzed.
- Rest — Let it stand 15 minutes so it sets enough to cut.
- Gratin is ready — Serve as a side to roast meat.