Vegetables & LegumesDifficulty: easy

Gratin Dauphinois

Name: Gratin Dauphinois
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 kg waxy potatoes, peeled; 500 ml whole cream (traditionally raw); 200 ml milk; 2 cloves garlic, halved; 30 g butter; 1 tsp salt, white pepper; Fresh nutmeg

Haute-Savoie comfort: sliced potatoes baked slowly in cream and garlic until they collapse into silky layers under a golden lid.

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Instructions

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1Slice the potatoes 3 mm (1/8 inch) thick — by machine ideally; do not rinse them, the starch binds the cream.

2Rub a shallow dish with the cut garlic and butter it well.

3Layer the potatoes in neat shingles, seasoning each layer.

4Warm cream with milk, salt, pepper and nutmeg; pour over to just cover.

5Bake at 150°C/300°F for 80-90 min until a knife slides through like silk and the top is burnished. Rest 15 min.