How to make a Gratin Dauphinois

Step 1

Wash and peel your potatoes then slice them using either a mandolin or food processor in 3 to 4 millimeter thick slices. Once the potatoes are sliced, reserve them in a bowl without washing them. this is to preserve the starch that will blend with the cream and act as a binding agent so potatoes stick together.

Step 2

Peel the garlic cloves (remove the germ in the middle), then use the garlic clove to rub the inside and coat your dish with a good amount of butter. when the dish is well coated set it aside. pour now the cream and milk in a saucepan mix well and set aside.

Step 3

Using a small ladle, pour a little bit of the cream mix at the bottom of your dish then fill the dish with 1 layer of sliced potatoes (making sure you cover the entirety of the dish). Season the top of the potatoes with salt, pepper, and a bit of nutmeg. then add a second layer of potato on top. Season again and repeat the process until you have use all of the sliced potatoes. when finished pour all the cream over making sure the cream just about cover the top of potatoes layers. (you can also pour the cream mix bits a time between each layer.

Step 4

Place the potato gratin in the oven on the middle tray and bake for anywhere from 120 to 150 minutes ( depending on how thick your slices are at 160 celsius or 300 Fahrenheit. When cooked let the gratin cool down for an hour before serving. as a side note I have noticed that temperature efficiency varies and sometime you will have to leave you gratin longer than the recommended 90 minutes so don't be afraid of checking by piercing the potatoes with a knife to see how cooked they are. when perfectly cooked the potatoes should not give any resistance or toughness while being cut. a simple round knife should slice through like butter.