Gratin Dauphinois (Potatoes au Gratin)

Updated at: Wed, 07 Feb 2024 22:59:29 GMT

Step 1

Preheat 325F (162C).

Step 2

Combine the milk and heavy cream in a large Pyrex pitcher. Add salt and pepper, stir and set aside.

Step 3

Grease a 14” (35cm) gratin pan and set it aside.

Step 4

Mince garlic with a garlic press and place in a small bowl.

Step 5

Grate Cheese and place in a small bowl.

Step 6

Peel potatoes and slice 1/16 of an inch thick. Either with a Mandolin or with a knife.

Step 7

Place one single layer of potatoes in the gratin pan, add ¼ cup of the cheese and sprinkle 1/8 teaspoon of the garlic, repeat this process, layering potatoes, cheese and garlic until all 4 potatoes have been used.

Step 8

Slowly pour the cream and milk mixture on top of the layered potatoes making sure it is well distributed in all the nooks and crannies.

Step 9

Top potatoes with the remaining ½ cup of cheese. Bake uncovered for 1 hour 30 mins until a knife slides easily into potatoes and they are soft and tender. If the cheese starts to brown too quickly cover with foil for the remaining duration of cooking time.

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