Potatoes Dauphinoise
French creamy potato bake with thinly sliced potatoes and garlic.
Ingredients
- potato1000 g
- cream 30%400 ml
- milk150 ml
- garlic3 cloves
- butter30 g
- nutmeg0.25 tsp
- hard cheese80 g
- salt1 to taste
- black pepper1 to taste
Instructions
Peel the potatoes and slice them very thinly.
Mix the cream with milk, minced garlic, salt, pepper, and nutmeg.
Butter a baking dish and layer the potatoes inside.
Pour over the cream mixture so it almost covers the potatoes.
Cover with foil and bake at 170°C for 45 minutes.
Remove the foil, sprinkle with cheese, and bake for another 15–20 minutes until tender and golden.
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