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Prep time
30 minutes
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Cook time
50 minutes
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Serves
6
Author Notes
The real one – no Bechamel, no cheese, no nonsense! —Kenza Saadi
Ingredients
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3 pounds
potatoes
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3
garlic cloves crushed
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300 milliliters
milk
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1 cup
heavy cream
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butter (a few pieces)
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salt, pepper and nutmeg - to taste
Directions
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Wash and peel, and wash again the potatoes then slice them in thin slices. (Wash them before and not after otherwise they turn black and loose the starch necessary for a good Dauphinois)
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In a pan heat up the milk, the crushed garlic, salt, pepper and nutmeg (optional) and bring to a boil. Put in the potatoes and let them cook for 10 to 15 minutes.
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Place the potatoes in a buttered dish (without the milk), cover with the heavy cream and place a few pieces of butter on top.
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Cook uncovered in a medium heat oven (180 ºC.) for 50 minutes to one hour.
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