Creamy Potato Gratin Dauphinois

• •2 lb Russet or Yukon Gold potatoes, peeled and very thinly sliced (1/16 inch thick)
• •1.5 cup heavy cream
• •0.5 cup whole milk
• •2 garlic cloves, one halved, one minced
• •0.5 teaspoon freshly grated nutmeg
• •1 teaspoon salt
• •0.3 teaspoon freshly ground black pepper
• •1 tablespoon unsalted butter, softened

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Prepare a 2-quart gratin dish (approximately 8x8 inch square or 9-inch oval). Rub the inside thoroughly with the cut side of one garlic clove. Then, generously butter the dish with the softened unsalted butter.

3. 3

   Using a mandoline or a very sharp knife, slice the peeled potatoes very thinly, about 1/16 inch (1.5-2 mm) thick. Do not rinse the potato slices, as the starch helps to thicken the gratin.

4. 4

   In a medium saucepan, combine the heavy cream, whole milk, the second garlic clove (minced), freshly grated nutmeg, salt, and freshly ground black pepper. Heat gently over medium-low heat until just simmering, stirring occasionally. Do not boil. Remove from heat.

5. 5

   Arrange a single layer of potato slices slightly overlapping in the bottom of the prepared gratin dish.

6. 6

   Continue layering the potato slices, slightly overlapping, until all potatoes are used, forming an even mound in the dish.

7. 7

   Carefully pour the warm cream mixture over the layered potatoes, ensuring it distributes evenly and seeps between the slices. The liquid should come up to just cover the potatoes or be slightly below the top layer.

8. 8

   Place the gratin dish on a baking sheet (to catch any potential overflow). Bake in the preheated oven for 45 minutes, covered loosely with aluminum foil.

9. 9

   Remove the foil and continue baking for another 45-60 minutes, or until the top is golden brown, bubbly, and the potatoes are very tender when pierced with a knife. If the top browns too quickly, you can loosely cover it again with foil.

10. 10

    Once baked, remove the gratin from the oven and let it rest for at least 15-20 minutes before serving. This allows the gratin to set and makes it easier to serve.

Chef's Tips

• 💡For perfectly uniform and very thin potato slices, a mandoline slicer is highly recommended.
• 💡Do not rinse the sliced potatoes; the starch released is crucial for thickening the creamy sauce.
• 💡Resist the urge to add cheese to an authentic Gratin Dauphinois; the cream and potato starch create the signature richness.
• 💡Allowing the gratin to rest after baking is essential for it to set properly, preventing it from falling apart when served.