Gratin Dauphinois

Cuisine

French

Servings

6

Total time

1 hr 35 min

Prep

20 min

Cook

1 hr 15 min

Difficulty

medium

Ingredients

• 2 Pound Yukon Gold potatoes - 2 pounds (whole raw weight), Whole raw weight; peel and slice 1/8 inch thick before layering.
• 2 Cup Heavy cream - 2 cups (480 milliliters), 480 milliliters equivalent.
• 2 Count Garlic cloves - 2 cloves, minced
• 2 Tablespoon Unsalted butter - 2 tablespoons (28 grams), Divided: 1 tablespoon for buttering the baking dish and 1 tablespoon for dotting the top.
• 1.25 Teaspoon Kosher salt - 1 1/4 teaspoons
• 0.5 Teaspoon Black pepper - 1/2 teaspoon
• 0.13 Teaspoon Ground nutmeg - 1/8 teaspoon (optional), Optional seasoning for the cream mixture.

Instructions

1. Preheat and prepare potatoes

   1. *Preheat the oven to 350°F* and butter a 2-quart baking dish with 1 tablespoon of the butter. *Peel the potatoes*, slice them *1/8 inch thick*, and mince the garlic.

2. Warm the seasoned cream

   2. Combine the heavy cream, garlic, kosher salt, black pepper, and ground nutmeg, if using, in a small saucepan. Warm over medium-low heat until *steaming but not boiling*, about *5 minutes*, then remove from the heat.

3. Layer potatoes and cream

   3. Arrange half of the potatoes in the baking dish in *even overlapping layers*. Pour over half of the warm cream, then repeat with the remaining potatoes and cream, pressing gently so the potatoes are *mostly submerged*.

4. Cover and bake

   4. Dot the top with the remaining 1 tablespoon butter. Cover tightly with foil and bake for *45 minutes* so the potatoes begin to *soften in the cream*.

5. Uncover and brown

   5. Uncover and bake for *25 to 35 minutes more*, until the top is lightly browned, the cream is *bubbling at the edges*, and the potatoes are *tender when pierced*.

6. Rest before serving

   6. Let the gratin rest for *10 minutes* before serving so the cream *thickens slightly* and the layers settle.