Main

Gratin dauphinois (creamy potato bake)

Name: Gratin dauphinois (creamy potato bake)
Total time: 90 min
Yield: serves 6
Ingredients: 1 gousse Garlic; 1.2 kg Potato; 300 ml Milk; 300 ml Cream; 30 g Butter

Preparation time: 1 h 30
Servings: serves 6

Ingredients

serves 6

Garlic — to buy1 gousse
Potato — to buy1.2 kg
Milk — to buy300 ml
Cream — to buy300 ml
Butter — to buy30 g

Preparation

Preheat the oven to 160 °C (320 °F) and rub a baking dish with the garlic clove cut in half (discard it afterwards, or save it for something else).
Peel the potatoes and slice them thinly and evenly (2-3 mm), with a mandoline if you have one, without rinsing so they keep their starch, which helps the sauce cling.
Layer them in the dish, seasoning lightly with salt and pepper between each layer.
Pour in the milk and cream until just level with the top of the potatoes, and dot with knobs of butter.
Bake for 1h15, until golden on top and a knife slides into the potatoes with no resistance.
Let rest for 5 to 10 minutes out of the oven before serving, so the sauce sets a little.