Zapappy

Name: Gratin Dauphinois
Prep time: 25 min
Cook time: 75 min
Total time: 115 min
Yield: 8
Cuisine: French
Ingredients: 3 lb russet potatoes, peeled and sliced 1/8 inch thick; 2 cups whole milk; 1 1/2 cups heavy cream; 2 garlic cloves, finely grated; 2 tsp Diamond Crystal kosher salt; 1/2 tsp black pepper; 1/8 tsp freshly grated nutmeg; 1 tbsp unsalted butter

Cooking

French

Gratin Dauphinois

Thin potato slices settle into garlic, cream, milk, and nutmeg, baking into a custardy interior beneath a deeply bronzed top—without cheese.

8 servings · 25 minutes prep · 75 minutes cook

Ingredients

Gratin

3 lb russet potatoes, peeled and sliced 1/8 inch thick
2 cups whole milk
1 1/2 cups heavy cream
2 garlic cloves, finely grated
2 tsp Diamond Crystal kosher salt
1/2 tsp black pepper
1/8 tsp freshly grated nutmeg
1 tbsp unsalted butter

Directions

Release the potato starch

Heat oven to {{temperature:350F}}. Combine whole milk, heavy cream, garlic cloves, kosher salt, black pepper, and nutmeg in a saucepan. Add russet potatoes without rinsing.
Bring to a gentle simmer and cook, folding carefully, until slices flex and the dairy thickens slightly, 8-10 minutes.

Bake and rest

Butter a shallow dish with unsalted butter. Arrange potatoes evenly and pour over all dairy. Bake until a knife passes through without resistance and the top is deep gold, 55-70 minutes. Rest 15 minutes before cutting.