Classic Gratin Dauphinois
Ingredients:
2 pounds (about 900 g) starchy potatoes (such as Russet or Yukon Gold), peeled and thinly sliced
2 cups (475 ml) cream
1 cup (240 ml) whole milk
2 to 2 cloves 3 Garlic, minced
Salt, freshly ground black pepper to taste
Nutmeg, freshly grated to taste
1 tablespoon butter (for greasing)
Optional: Sprinkle with grated cheese (such as Gruyère or Emmental)
Classic Gratin Dauphinois
Preparation:
Preheat the oven Preheat to ~350°F (175°C). Grease a baking dish with butter.
Combine cream, milk, and minced garlic in a saucepan. Season with salt, pepper, and a pinch of nutmeg. Heat the mixture over medium heat, but do not boil.
Place the potato slices in the bottom of a greased dish, overlapping them slightly. Season lightly with salt and pepper.
Pour some of the warmed cream mixture over the first layer of potatoes, just enough to cover.
Stack all the potatoes and pour the cream mixture over them, continuing until all the potatoes are used up. If using cheese, sprinkle it on top.
Bake in the preheated oven for about 1 to 1.5 hours, or until the potatoes are tender and golden brown and bubbly.
Let the gratin rest for a few minutes before eating.