Directions
- 1Thinly slice peeled potatoes using a mandolin.
- 2Pour milk and cream into a saucepan, add grated nutmeg and thyme sprigs.
- 3Smash garlic cloves with a knife.
- 4Simmer for 6-7 minutes, stirring occasionally until the potatoes are almost tender.
- 5Add the potatoes to the heated cream mixture.
- 6Arrange potatoes in the baking dish and sprinkle over a little grated cheese.
- 7Repeat until you’ve run out of potatoes. Finish with a layer of cheese.
- 8Place in the oven and bake for 25-30 minutes, until the cheese is golden.
Ingredients
- 1 kg Potatoes
- 350 gr Milk
- 150 gr Heavy cream
- 0.333 tsp Nutmeg
- to taste Salt and pepper
- sprigs Thyme
- 3 4 Garlic cloves
- little Butter
- 100 gr Hard 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.
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