Potato Gratin Dauphinois

Ingredients

• 2.5 lbs Yukon Gold potatoes, peeled, sliced 1/8" thick (mandoline)
• 2 cups heavy cream
• 1 cup whole milk
• 2 garlic cloves, minced
• 1 tsp fresh thyme
• Pinch of nutmeg
• 1 cup grated Gruyère
• Salt, pepper
• Butter for dish

Method

1. Simmer cream, milk, garlic, thyme, and nutmeg 5 min.
2. Butter a baking dish. Layer potatoes, seasoning each layer with salt and pepper.
3. Pour cream mixture over, pressing potatoes down to submerge. Top with Gruyère.
4. Cover with foil, bake 375°F for 45 min. Uncover, bake 20 min more until golden and bubbling.
5. Rest 10 min before serving.

What You're Practicing

• Gratin technique: layered, baked in cream
• Even slicing (mandoline) for uniform cooking
• Two-stage bake: covered (to cook through) then uncovered (to brown the top)