Gratin Dauphinois

From the Dauphiné region southeast of Lyon, this is the definitive baked potato dish — thin slices of waxy potato layered in a garlic-rubbed dish and baked in cream until yielding and golden-topped. Purists insist there is no cheese in a true gratin Dauphinois; only cream, garlic, and butter.

Serves: 6

Ingredients

• 1.2kg (2.6 lb) waxy potatoes (such as Charlotte or Yukon Gold), peeled
• 500ml (2 cups) heavy cream (double cream)
• 2 garlic cloves — 1 halved, 1 finely minced
• 15g (1 tbsp) unsalted butter
• 1 tsp fine salt
• ½ tsp freshly grated nutmeg
• White pepper to taste

Instructions

1. Preheat oven to 160°C (325°F). Rub a large gratin dish (about 30×20cm / 12×8 in) generously with the halved garlic clove, then butter the dish.
2. Slice the potatoes as thinly and evenly as possible — 3mm (⅛ in) — using a mandoline or sharp knife. Do not rinse them; the starch is essential for thickening.
3. Combine the cream, minced garlic, salt, nutmeg, and white pepper in a saucepan. Warm over medium heat until just steaming.
4. Layer the potato slices in the dish, slightly overlapping. Pour the warm cream over the top, pressing the potatoes down so they are mostly submerged.
5. Bake for 1 hour 15 minutes to 1 hour 30 minutes, until the top is deeply golden and a knife passes through with no resistance.
6. Rest 10 minutes before serving to allow the gratin to set slightly.

Cook's Notes: For a richer finish, dot the top with a few small pieces of butter 15 minutes before the end of cooking. Leftovers reheat beautifully. This is a perfect dinner-party side dish as it holds in a low oven.