Potatoes dauphinoise, known to some others as potatoes au gratin, is a cheesy and indulgent French classic constructed with layers of finely sliced potatoes, cream, butter, garlic and cheese. Upon further savouring, you might even find a hint of nutmeg in there. Best served with a good portion of protein such as an impressive filet mignon or baked salmon.
- 2 cups (500 ml) milk, or a mix of milk and cream
- 1 clove garlic, peeled
- 1 kg potatoes, such as desiree, peeled, thinly sliced
- Grated or ground nutmeg, to sprinkle
- 30 g butter, cut into pieces
Preheat oven to 190 C or 170 C fan. Butter a shallow gratin dish.
Place milk in a small saucepan. Squash garlic and add to milk. Heat on low until just simmering.
Place a layer of potato slices over base of prepared dish, sprinkle with salt, pepper and a little nutmeg. Repeat layers until all potato is used. Pour over milk, dot with butter and cover loosely with foil.
Bake, 1½ hrs, adding more milk if necessary, until browned on top and creamy underneath. If liquid is not absorbed after this time, remove foil and continue to cook until ready. Serve.