Milk/Cream

Gratin Dauphinois

January 31, 2015
0
0 Ratings
  • Prep time 30 minutes
  • Cook time 50 minutes
  • Serves 6
Author Notes

The real one – no Bechamel, no cheese, no nonsense! —Kenza Saadi

Ingredients
  • 3 pounds potatoes
  • 3 garlic cloves crushed
  • 300 milliliters milk
  • 1 cup heavy cream
  • butter (a few pieces)
  • salt, pepper and nutmeg - to taste
In This Recipe
Directions
  1. 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)
  2. 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.
  3. Place the potatoes in a buttered dish (without the milk), cover with the heavy cream and place a few pieces of butter on top.
  4. Cook uncovered in a medium heat oven (180 ºC.) for 50 minutes to one hour.

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