Dauphinoise Potatoes
Ingredients
- 1 kgPotato (peeled and thinly sliced)
- 500 mlCream (full fat)
- 500 mlWhole milk
- 2 pcGarlic (germ removed)
- 30 gUnsalted butter (for the dish)
- 1 pinchNutmeg (grated)
- 2 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in the oven covered with foil.
