A classic gratin dauphinois, melting and creamy, where potatoes cook slowly in milk and cream scented with garlic. The top turns lightly golden while the inside stays wonderfully soft and creamy.
Ingredients
- 1 kg gratin potatoes (such as Monalisa or Yukon Gold)
- 40 cl heavy cream
- 20 cl whole milk
- 1 clove Lautrec pink garlic or white garlic
- 20 g unsalted butter
- to taste fine salt
- to taste ground black pepper
- to taste grated nutmeg
Method
- Preheat the oven to a gentle, steady heat, then thoroughly rub a gratin dish with the cut garlic clove so the aroma clings to the sides.
- Generously butter the dish; the bottom should be shiny and slightly greasy to the touch to prevent the potatoes from sticking.
- Peel the potatoes, wipe them dry if necessary, then slice them very thinly and evenly; the slices should be pliable and almost translucent at the edges.
- In a large bowl, mix the milk, cream, salt, pepper, and nutmeg; taste it, the seasoning should be bold because the potatoes will absorb it.
- Arrange the potato slices in tightly packed layers in the dish, overlapping them slightly to achieve a dense, melt-in-your-mouth texture.
- Pour the milk and cream mixture over the potatoes until they are well coated; gently tap the dish on the counter to help the liquid settle between the layers.
- Bake slowly until the top is golden brown, the cream is gently simmering around the edges, and a knife slides in with no resistance.
- Let the gratin rest out of the oven before serving; the surface should stay glossy and the inside should become creamy rather than liquid.
Nutrition
Per serving
- Energy
- 593.8 kcal
- Protein
- 9.31 g
- Carbohydrate
- 49.84 g
- Fat
- 39.15 g
- Fibre
- 5.75 g
- Calcium
- 57.85 mg
- Iron
- 0.19 mg
- Magnesium
- 8.67 mg
