Potatoes Dauphinoise
French creamy potato bake with thinly sliced potatoes and garlic.
Ingredients
- Potatoes1000 g
- Heavy cream400 ml
- Milk150 ml
- Garlic cloves3 cloves
- Butter30 g
- Nutmeg0.25 tsp
- Hard cheese80 g
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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