Gratin dauphinois
95 min · 6 servings
Ingredients
How to cook
Potatoes
Peel the potatoes and slice them into thin 2–3 mm rounds. Don't rinse them: the starch will thicken the sauce.
A mandoline is fastest, but always use the hand guard — the blade is extremely sharp.
Cream
Finely chop the garlic. In a wide pan combine the cream, milk, garlic, salt, pepper and nutmeg and add the potatoes. Bring to a gentle simmer and cook for 8–10 minutes, stirring carefully, until the liquid starts to thicken.
Stir from the bottom with a spatula: milk thickened with starch catches easily.
Mold
Preheat the oven to 180 °C. Butter a baking dish, layer the potatoes evenly and pour over the cream left in the pan.
Roasting
Grate the cheese and sprinkle it over the potatoes. Bake for 50–55 minutes until golden on top and a knife slides easily through the potatoes.
Resting
Let the gratin rest for 10 minutes so the sauce thickens and the portions hold their shape. Done!
Cook it step by step, with a timer, in the app