Gratin Dauphinois
Thinly sliced potatoes simmered in garlic-scented cream and milk, then baked slowly until the top browns and the center sets into sliceable layers. No cheese, no flour, just potato starch doing the thickening.
- 1
Heat the oven to 350°F. Rub the inside of a 9-by-13-inch baking dish with the cut garlic, then coat it with the softened butter.
- 2
Do not rinse the sliced potatoes; the surface starch is what thickens the gratin.
- 3
Combine the potatoes, cream, milk, salt, pepper, and nutmeg in a large saucepan. Bring to a bare simmer over medium heat and cook 10 minutes, stirring gently two or three times so the bottom slices do not stick.
- 4
Pour the mixture into the buttered dish and press the potatoes flat so the liquid just covers them.
- 5
Bake uncovered for 70 minutes, until the top is browned in patches and the tip of a knife slides through the center with no resistance. Tent with foil if it browns before it is tender.
- 6
Rest for 10 minutes before serving so the cream sets enough to cut.
Ingredients
- 1 clove garlic, halved
- 1 tablespoon unsalted butter, softened, for the dish
- 2 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg, freshly grated
Instructions
- 1
Heat the oven to 350°F. Rub the inside of a 9-by-13-inch baking dish with the cut garlic, then coat it with the softened butter.
- 2
Do not rinse the sliced potatoes; the surface starch is what thickens the gratin.
- 3
Combine the potatoes, cream, milk, salt, pepper, and nutmeg in a large saucepan. Bring to a bare simmer over medium heat and cook 10 minutes, stirring gently two or three times so the bottom slices do not stick.
- 4
Pour the mixture into the buttered dish and press the potatoes flat so the liquid just covers them.
- 5
Bake uncovered for 70 minutes, until the top is browned in patches and the tip of a knife slides through the center with no resistance. Tent with foil if it browns before it is tender.
- 6
Rest for 10 minutes before serving so the cream sets enough to cut.