French
Gratin dauphinois
Potatoes baked in garlic cream
Thinly sliced potatoes baked slowly in milk and cream with garlic and nutmeg, no cheese, until soft and golden. A side dish, or supper with a salad.
- Serves 6
- Prep 20 min
- Cook 1 h 15 min
- Total 1 h 35 min
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Ingredients
8 items · serves 6- 1.2 kg potatoes
- 500 ml whole milk
- 250 ml single cream (crème fraîche liquide)
- 2 cloves garlic (1 halved, 1 crushed)
- 20 g butter
- Pinch of ground nutmeg
- 1 1/2 tsp salt
- 1/4 tsp ground black pepper
Contains: milk. Check product labels: brands differ.
Steps
5 steps- 1Heat the oven to 160 C (140 C fan). Rub a baking dish with the halved garlic clove, then with the butter.
- 2Peel the potatoes and slice them 3 mm thick. Do not rinse them: the starch thickens the sauce.
- 3Put the potatoes, milk, crushed garlic, salt, pepper and nutmeg in a large pan, bring to a simmer and cook gently for 10 minutes, stirring carefully so they do not stick.
- 4Stir in the cream, then tip everything into the dish and level the top.
- 5Bake for 1 hour to 1 hour 15 minutes, until the potatoes are soft right through and the top is golden. Rest for 10 minutes before serving.