Gratin Dauphinois by Laurent Mariotte

Ingredients

4 servings

• 1 kg of potatoes
• 2 cloves of garlic
• 40 cl of liquid cream
• 40 cl of milk
• salt and pepper
• ground nutmeg
• butter

Steps

1. 1

   Preheat the oven to 170°C.

2. 2

   Heat the milk and cream and add the peeled garlic clove and 1 pinch of nutmeg. Season with salt and pepper.

3. 3

   Wash, peel the potatoes and slice them thinly using a mandoline. Immerse them in the milk-cream mixture. Cook for 10 minutes. Rub the dish with the crushed garlic. Pour the mixture into the gratin dish or casserole.

4. 4

   Dot with small pieces of butter and bake for 30 minutes.

5. 5

   Serve hot with roasted meat or simply with a green salad.