Classic Gratin Dauphinois with Garlic
Classic Gratin Dauphinois with Garlic
Classic DishGratin Dauphinois
Prep: 20 min • Cook: 60 min. The timeless French potato gratin, thinly sliced potatoes slowly baked in garlic-infused milk and cream for a rich, tender side dish perfect with roasts.
- Preparation time
- 20 min
- Cooking time
- 1 hr
- Total time
- 1 hr 20 min
Instructions
Gratin Dauphinois
- 1Preheat your oven to 180°C (350°F). Generously butter a medium-sized gratin dish.
- 2Rub the inside of the gratin dish with the cut sides of the halved garlic cloves. Discard the garlic.
- 3Arrange the thinly sliced potatoes in the buttered gratin dish in overlapping layers.
- 4In a saucepan, gently heat the milk, heavy cream, grated nutmeg, salt, and pepper until just simmering. Do not boil.
- 5Pour the warm cream mixture over the layered potatoes, ensuring they are mostly submerged.
- 6Bake for 50-60 minutes, or until the potatoes are tender and the top is golden brown and bubbling. If the top browns too quickly, you can loosely cover it with aluminum foil.
- 7Let the gratin rest for 5-10 minutes before serving.
Nutrition Information
Nutrition information is not calculated yet
Tips
- Ensure potato slices are uniform in thickness for even cooking, use a mandoline for best results.
- Do not stir the potatoes once the cream mixture is added; this helps to maintain the distinct layers.
- Serve hot as a classic side dish to roasts, stews, or grilled meats.
