Dauphinoise Gratin

Ingredients

• Potato 20 oz
• Milk 10 fl oz
• 33% Cream 5 fl oz
• Nutmeg ½ spoons
• Gruyère cheese 5 oz
• Garlic 4 cloves
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Peel the potatoes and slice them thinly (2–3 mm) using a knife, a grater, or preferably a mandoline. After finely shredding the potatoes, do not wash them to avoid rinsing away the starch that will be needed to thicken the cream.

Step 2

In a saucepan over medium heat, bring the milk and cream to a boil.

Step 3

Add grated cheese to the mixture.

Step 4

Season with nutmeg, salt, and pepper.

Step 5

Add the potatoes and stir until they are coated with a layer of cream.

Step 6

Reduce the heat and simmer for eight to ten minutes, stirring to prevent the mixture from sticking to the bottom of the pot. Once the potatoes are cooked, which can be easily checked by taste, stir in grated cheese into the mixture of milk, potatoes, and cream, and then remove the pot from the heat.

Step 7

Add the crushed garlic and mix it with the potatoes and everything else.

Step 8

Pour the mixture into a deep baking dish and place it in the oven preheated to 250°F for twenty-five minutes.

Step 9

The gratin is ready when the tip of a sharp knife easily pierces it (the knife should not slide in like it's going through butter; you should still feel some slight resistance). To brown the casserole, place it on the top shelf of the oven and set the heat to maximum for about a minute.

Step 10

Before serving, allow the potatoes to cool slightly so that the cheese and cream sauce thickens a bit.