French cuisine · Vegetable Dishes

Gratin Dauphinois

Potato gratin in cream with garlic and a golden crust.

Ingredients · for 4 servings

• 1 kg potatoes
• 400 ml cream
• 200 ml milk
• 2 cloves garlic
• Nutmeg
• Cheese (optional)

Instructions

1. Preheat the oven to 160 °C; rub a dish with the halved garlic cloves and grease it.
2. Peel the potatoes and cut into thin, even slices (about 3 mm) – don't rinse, the starch binds the gratin.
3. Layer the slices like roof tiles and season each layer with salt, pepper and nutmeg.
4. Stir cream and milk and pour in until the potatoes are just covered; optionally grate cheese on top.
5. Bake for about 60 min until the potatoes are soft and the crust is deeply golden.
6. Rest for 10 min and serve right out of the dish.