Gratin dauphinois
Thinly sliced potatoes simmered in garlicky cream and milk, then baked slowly until meltingly tender with a golden, bubbling top.
Method
- 1
Heat the oven to 160°C. Rub the inside of the dish with the cut garlic clove, then grease it well with half the butter.
- 2
Slice the potatoes about 3 mm thick. Do not rinse them, as their starch thickens the sauce.
- 3
Put the cream, milk, crushed garlic, nutmeg, 1 teaspoon of salt and plenty of pepper in a large pan and bring to a simmer.
- 4
Add the potato slices and simmer gently, turning them carefully with a spatula so they do not stick, until the liquid has thickened slightly.
- 5
Tip everything into the dish and press the potatoes into an even layer, arranging the top slices neatly.
- 6
Dot the surface with the rest of the butter.
- 7
Bake until deep golden on top and a knife slides through the potatoes with no resistance.
- 8
Leave to settle for 10 minutes before serving, so the cream firms up.
Notes
- The classic gratin from the Dauphiné has no cheese. The creamy, golden top comes from the starch and the cream alone.
- Slices of even thickness cook at the same rate. A mandoline makes quick work of it, but always use the guard.
- To make ahead, bake, cool and chill it, then reheat covered with foil at 170°C for 30 minutes.
Equipment
Shallow baking dish, about 2 litres, Mandoline or sharp knife, Large saucepan