Gratin dauphinois
Ingredients
- 1 kgPotato (peeled and thinly sliced)
- 2 pcGarlic (peeled cloves)
- 500 mlLiquid cream (full fat)
- 300 mlWhole milk
- 30 gUnsalted butter (for the dish)
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender potato slices bound by a garlic-infused creamy sauce. The surface features a golden, slightly crisp crust while the inside remains soft and velvety.
- 1
Peel the potatoes. Slice them into 3mm thick rounds. Do not wash them after slicing: the starch must remain on the slices to bind the sauce.
- 2
Cut a garlic clove in half and rub the bottom and sides of a baking dish vigorously. Then, grease generously with softened butter.
- 3
In a saucepan, combine milk, cream, salt, pepper, and nutmeg. Bring to a simmer. The nutmeg aroma should start to fill the air.
- 4
Arrange the potatoes in even layers. Pour the hot mixture over them until it reaches the top of the potatoes. Bake at 160°C for 1 hour.
- 5
The gratin is ready when a knife blade slides in without resistance. The top should be a uniform golden brown.
Frequently asked questions
How do you get this dish right?
- Never wash the potatoes after slicing them; the starch is the secret to a bound sauce.
- Slow cooking at a moderate temperature ensures a melting texture without burning the top.
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.
