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Melting Dauphinois Gratin

A comforting, ethereal potato gratin that rewards patience with a creamy, melt-in-the-mouth texture, perfect as a side dish or a soulful main.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 kg potatoes Choose waxy potatoes with medium starch content.
  • 1 clove garlic For rubbing the dish.
  • 35 cl liquid cream Can be substituted with a lighter version.
  • 35 cl milk For a creamier texture.
  • Salt To taste, season between layers.
  • Pepper To taste, season between layers.

Method
 

Preparation
  1. Peel and slice the potatoes thinly, about 1.5–3 mm thickness.
  2. Preheat the oven to 180 degrees C.
  3. Rub a ceramic dish with garlic to leave just a ghost of flavor.
  4. Arrange the potato slices in layers in the dish.
  5. Pour the cream and milk mixture over the potatoes.
  6. Season with salt and pepper between layers.
Baking
  1. Bake for 1 hour until a golden crust forms and the center is slightly wobbly.
  2. Let cool for a few minutes before serving.

Notes

Serve warm after resting for 5-10 minutes. Pair with a green salad or roasted meats. Optionally top with chopped chives or a sprinkle of nutmeg. Store in the refrigerator for up to 3 days, reheating gently in the oven.