Cook and Scale
Gratin Dauphinois
6 servings · 90 min total
Wafer-thin potatoes baked slowly in garlicky cream until meltingly soft with a golden crust. The ultimate French potato gratin.
Ingredients
- 1¼ kg potato, thinly sliced
- 5 dl heavy cream
- 2½ dl milk
- 2 garlic, halved
- 1 pinch ground nutmeg
- 1 tbsp butter
- 80 g Gouda, grated
- salt to taste
- black pepper to taste
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Prep the baking dish — Heat the oven to 160°C. Rub a baking dish all over with the cut garlic, then butter it generously.
- 2.
Part-cook the potatoes in cream — Warm the cream and milk in a pan with the nutmeg, salt, and pepper. Add the sliced potatoes and simmer gently for 8 minutes to part-cook them.
- 3.
Layer the potatoes and cheese — Layer the potatoes in the dish, pour over the creamy liquid, and scatter with grated cheese.
- 4.
Bake until golden and tender — Bake for 60 minutes until the potatoes are tender and the top is golden and bubbling. Rest for 10 minutes before serving.