Gratin dauphinois

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.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 674
• Protein: 11 g
• Carbs: 49 g
• Fat: 47 g

Ingredients

• 1 kg Potato ( peeled and thinly sliced )
• 2 piece Garlic ( peeled cloves )
• 500 ml Liquid cream ( full fat )
• 300 ml Whole milk
• 30 g Minimum butter sweet ( for the dish )
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the potatoes

   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. Preparing the dish

   Cut a garlic clove in half and rub the bottom and sides of a baking dish vigorously. Then, grease generously with softened butter.

3. Gratin mixture

   In a saucepan, combine milk, cream, salt, pepper, and nutmeg. Bring to a simmer. The nutmeg aroma should start to fill the air.

4. Assembly and baking

   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. Checking

   The gratin is ready when a knife blade slides in without resistance. The top should be a uniform golden brown.

Chef's tips

• 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.

Storage

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