Gratin Dauphinois

Ingredients

• 1.2 kgYukon Gold or other waxy potatoes — peeled and thinly sliced
• 500 mlheavy cream
• 250 mlwhole milk
• 2 clovesgarlic — halved
• 30 gunsalted butter — for the dish
• 1/4 tspfreshly grated nutmeg
• to tastefine salt and black pepper

Method

1. Preheat your oven to 160°C (320°F). Peel 1.2 kg of Yukon Gold or other waxy potatoes. Use a mandoline or a sharp knife to slice the potatoes into thin, even rounds about 3 mm thick. Uniform slices ensure even cooking and a cohesive texture in the final dish.
2. Peel and crush 2 cloves of garlic. Rub the inside of a large baking dish (approximately 30 cm by 20 cm) with the garlic to impart a subtle flavor. Then, generously butter the dish with 30 g of unsalted butter, ensuring all sides and bottom are well coated to prevent sticking.
3. In a saucepan, combine 500 ml of heavy cream and 250 ml of whole milk. Add the crushed garlic, 1/4 tsp of freshly grated nutmeg, and a pinch of fine salt and black pepper to taste. Heat gently over medium heat, stirring occasionally, until the mixture is warm and the flavors meld, but do not let it boil.
4. Layer the potato slices evenly in the prepared baking dish, slightly overlapping them. Pour the warm cream mixture over the potatoes, ensuring all slices are covered. The liquid should just reach the top layer of potatoes without submerging them completely.
5. Place the baking dish in the preheated oven. Bake for about 1.5 hours, or until the potatoes are tender when pierced with a knife and the top is golden brown with a slight crust forming. The edges should appear bubbling and caramelized, indicating the dish is ready.
6. Remove the gratin from the oven and let it rest for about 10 minutes. This allows the flavors to settle and makes it easier to serve. Taste a small portion for seasoning, adjusting with more salt and pepper if necessary, then serve hot or warm alongside your main course.