Gratin Dauphinois (foolproof and ultra-creamy)
by Tavolino
A creamy and flavorful potato gratin, scented with garlic and herbs, perfect as a side dish or a main course for a comforting meal.
Ingredients
- firm-fleshed potatoes (Monalisa, Charlotte, or Amandine), peeled 1.5 kg
- heavy cream 300 ml
- whole milk 450 ml
- bouquet garni (fresh thyme, rosemary, and bay leaf) 1 bunch
- crushed garlic cloves (with skin) 3 cloves
- garlic clove for the dish 1
- nutmeg 1 pinch
- Salt to taste
- Pepper to taste
- knob of butter for greasing the dish 1 knob
- grated Emmental or Gruyère cheese 150 g (optional)
Preparation
- 1
Preheat your oven to 180°C.
- 2
Peel 1.5 kg of firm-fleshed potatoes and slice them into thin rounds.
- 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
In a saucepan, pour in 300 ml of heavy cream and 450 ml of whole milk.
- 5
Add 1 bouquet garni, 3 crushed garlic cloves, 1 pinch of nutmeg, salt, and pepper.
- 6
Bring the mixture to a boil, then let it infuse over low heat for 10 minutes.
- 7
Remove the bouquet garni and the garlic cloves from the saucepan.
- 8
Add the potato slices to the saucepan and cook everything for 10 minutes over medium heat.
- 9
Arrange the pre-cooked potatoes in the buttered gratin dish and pour the cream mixture over the top.
- 10
Sprinkle the top with 150 g of grated Emmental or Gruyère cheese.
- 11
Place in the oven and bake for 45 minutes, until the gratin is golden brown and tender.