Potato Gratin Dauphinois

35 mins
Serves 1
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Directions

  1. 1Thinly slice peeled potatoes using a mandolin.
  2. 2Thinly slice peeled potatoes using a mandolin.
  3. 3Thinly slice peeled potatoes using a mandolin.
  4. 4Pour milk and cream into a saucepan, add grated nutmeg and thyme sprigs.
  5. 5Pour milk and cream into a saucepan, add grated nutmeg and thyme sprigs.
  6. 6Pour milk and cream into a saucepan, add grated nutmeg and thyme sprigs.
  7. 7Smash garlic cloves with a knife.
  8. 8Smash garlic cloves with a knife.
  9. 9Smash garlic cloves with a knife.
  10. 10Simmer for 6-7 minutes, stirring occasionally until the potatoes are almost tender.
  11. 11Simmer for 6-7 minutes, stirring occasionally until the potatoes are almost tender.
  12. 12Simmer for 6-7 minutes, stirring occasionally until the potatoes are almost tender.
  13. 13Add the potatoes to the heated cream mixture.
  14. 14Add the potatoes to the heated cream mixture.
  15. 15Add the potatoes to the heated cream mixture.
  16. 16Arrange potatoes in the baking dish and sprinkle over a little grated cheese.
  17. 17Arrange potatoes in the baking dish and sprinkle over a little grated cheese.
  18. 18Arrange potatoes in the baking dish and sprinkle over a little grated cheese.
  19. 19Repeat until you’ve run out of potatoes. Finish with a layer of cheese.
  20. 20Repeat until you’ve run out of potatoes. Finish with a layer of cheese.
  21. 21Repeat until you’ve run out of potatoes. Finish with a layer of cheese.
  22. 22Place in the oven and bake for 25-30 minutes, until the cheese is golden.
  23. 23Place in the oven and bake for 25-30 minutes, until the cheese is golden.
  24. 24Place in the oven and bake for 25-30 minutes, until the cheese is golden.

Ingredients

  • 1 kg Potatoes
  • 1 kg Potatoes
  • 1 kg Potatoes
  • 350 gr Milk
  • 350 gr Milk
  • 350 gr Milk
  • 150 gr Heavy cream
  • 150 gr Heavy cream
  • 150 gr Heavy cream
  • 0.333 tsp Nutmeg
  • 0.333 tsp Nutmeg
  • 0.333 tsp Nutmeg
  • to taste Salt and pepper
  • to taste Salt and pepper
  • to taste Salt and pepper
  • sprigs Thyme
  • sprigs Thyme
  • sprigs Thyme
  • 3 4 Garlic cloves
  • 3 4 Garlic cloves
  • 3 4 Garlic cloves
  • little Butter
  • little Butter
  • little Butter
  • 100 gr Hard cheese
  • 100 gr Hard cheese
  • 100 gr Hard cheese
  • 150 gr Gruyere cheese
  • 150 gr Gruyere cheese
  • 150 gr Gruyere cheese

Tips

  • Critics often insist that a true Gratin Dauphinois should not include cheese.
  • If it included cheese, it could technically be called a Gratin Savoyard.
  • Using raw potatoes would increase the cooking time substantially, meaning the cheese could be too brown by the time the potatoes are tender.