Gratin Dauphinois (foolproof and ultra-creamy)

Preparation

1. 1
   Step 1

   Preheat your oven to 180°C.

2. 2
   Step 2

   Peel 1.5 kg of firm-fleshed potatoes and slice them into thin rounds.

3. 3
   Step 3

   Rub the inside of a gratin dish with 1 garlic clove cut in half, then generously butter the dish with 1 knob of butter.

4. 4
   Step 4

   In a saucepan, pour in 300 ml of heavy cream and 450 ml of whole milk.

5. 5
   Step 5

   Add 1 bouquet garni, 3 crushed garlic cloves, 1 pinch of nutmeg, salt, and pepper.

6. 6
   Step 6

   Bring the mixture to a boil, then let it infuse over low heat for 10 minutes.

   Timer · 10 min
7. 7
   Step 7

   Remove the bouquet garni and the garlic cloves from the saucepan.

8. 8
   Step 8

   Add the potato slices to the saucepan and cook everything for 10 minutes over medium heat.

   Timer · 10 min
9. 9
   Step 9

   Arrange the pre-cooked potatoes in the buttered gratin dish and pour the cream mixture over the top.

10. 10
    Step 10

    Sprinkle the top with 150 g of grated Emmental or Gruyère cheese.

11. 11
    Step 11

    Place in the oven and bake for 45 minutes, until the gratin is golden brown and tender.

    Timer · 45 min