Dauphinoise Potatoes

Tender potato slices bound by a velvety cream slowly reduced in the oven. The surface is beautifully golden, releasing aromas of nutmeg and rubbed garlic.

• Prep time: 20 min
• Cook time: 75 min
• Difficulty: Easy
• Calories: 650
• Protein: 13 g
• Carbs: 51 g
• Fat: 42 g

Ingredients

• 1 kg Potato ( peeled and thinly sliced )
• 500 ml Cream ( full fat )
• 500 ml Whole milk
• 2 piece Garlic ( germ removed )
• 30 g Minimum butter sweet ( for the dish )
• 1 pinch Nutmeg ( grated )
• 2 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Dish preparation

   Peel the garlic cloves. Cut one in half and rub the bottom and sides of a baking dish vigorously. Then grease the dish with a knob of butter.

2. Slicing the potatoes

   Peel and wash the potatoes. Slice them into disks 2 to 3 mm thick. Most importantly, do not rinse them after slicing: the starch is essential to bind the sauce.

3. Infusing the liquid

   In a saucepan, mix the milk and cream. Add salt, pepper, nutmeg, and the remaining minced garlic. Bring to a slow boil to let the flavors infuse.

4. Slow cooking

   Arrange the potatoes in the dish. Pour the hot cream-milk mixture over them until covered. Bake at 150°C. It is ready when a knife tip slides in without resistance and the top is browned.

Chef's tips

• Never rinse the potatoes after slicing them, the starch is the secret to creaminess.
• Use waxy potatoes so they hold their shape during cooking.
• Slow cooking at a lower temperature prevents the cream from separating.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in the oven covered with foil.