Potatoes Dauphinoise
A classic French bake of thinly sliced potatoes, slow-cooked in a creamy milk sauce with garlic and nutmeg, finished under a golden crust of melted cheese.
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 (2-3 mm thick).
In a bowl, combine the cream with the milk, finely minced garlic, salt, black pepper, and nutmeg.
Grease a baking dish with butter and layer the potato slices in tightly.
Pour the cream mixture over the potatoes so the liquid almost covers the top layer.
Cover the dish with foil and bake in an oven preheated to 170°C for 45 minutes.
Remove the foil, sprinkle evenly with hard cheese, and bake for another 15-20 minutes, until the potatoes are tender and the top is golden brown.
Let the gratin rest for 5-10 minutes before serving, so the sauce thickens slightly.
More recipes
Hachis Parmentier
A French home-style casserole with juicy ground beef under a layer of smooth mashed potatoes and a golden cheese crust.
Blanquette de Veau
Tender veal slow-cooked with vegetables and mushrooms, served in a velvety cream sauce with a light lemony tang.
Buckwheat Galettes Breton-Style
Thin, lacy buckwheat flour galettes with ham, cheese and egg — a hearty Breton classic.
Cassoulet
A classic dish from Languedoc — white beans slow-baked in the oven with duck confit, Toulouse sausages and pork, finished with a golden, crispy crust.