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French · Side
Gratin Dauphinoise
Thin potato slices are half-cooked in garlic-scented milk, then baked under cream and butter until the top browns and the liquid is absorbed. The starch from the potatoes thickens the milk as it bakes, so the gratin slices cleanly.
- YieldOne 20 x 30 cm gratin, 6 portions
- Hands-on35 min
- Total1 h 49 min
- Difficulty
Ingredients
- 1470 gstarchy all-purpose potatoes (chef's or Yukon Gold), peeled and sliced 2 to 3 mm thick
- 5 clovesgarlic, lightly crushed
- 960 mlwhole milk
- to tastenutmeg, freshly grated
- to tastekosher salt
- to tasteground black pepper
- 360 mlheavy cream
- 113 gunsalted butter, cut into small pieces; plus a little soft butter for the dish
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