Gratin Dauphinois

Ingredients

• 900 g floury potatoes
• 300 ml double cream
• 150 ml whole milk
• 2 clove garlic
• 100 g Gruyère cheese
• 1 tsp ground nutmeg
• 15 g unsalted butter

Method

1. 1

   Preheat the oven to 180 °C / 160 °C fan. Rub a gratin dish with the cut side of a garlic clove, then butter it generously.

2. 2

   Peel and very thinly slice the potatoes. Combine the cream, milk, crushed garlic, and nutmeg in a large bowl. Season well, then toss the potato slices in the cream mixture.

3. 3

   Layer the potatoes in the dish, pouring over any remaining cream. Scatter the grated Gruyère evenly over the top.

4. 4

   Bake for 45–50 minutes until the top is deep golden and the potatoes are completely tender when pierced with a knife.