Description
A classic French gratin dauphinois made with thinly sliced potatoes baked in rich cream with garlic, creating a tender and luxurious side dish.
Ingredients
Scale
- 2 pounds potatoes, thinly sliced
- 2 cups heavy cream
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 180°C.
- Mix cream, garlic, salt, pepper, and nutmeg.
- Butter a baking dish.
- Layer potatoes and pour cream mixture between layers.
- Bake for 60 to 70 minutes until tender and golden.
- Let rest for a few minutes before serving.
- Serve warm.
Notes
- Use starchy potatoes for best texture
- Do not rinse slices
- Let dish rest before serving