Gratin Dauphinois

Ingredients

• 600 g Russet potatoes
• 300 ml Heavy cream
• 2 cloves Garlic cloves
• 15 g Butter
• 1/4 tsp Nutmeg
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 50 g Gruyère cheese(optional)

Instructions

1. 1

   Preheat the oven to 160°C (320°F). Peel the potatoes and slice them very thinly (2-3 mm), ideally with a mandoline. Mince the garlic.

2. 2

   Rub a small baking dish with the butter and garlic. Arrange the potato slices in overlapping layers, seasoning each layer with salt, pepper, and a pinch of nutmeg.

3. 3

   Pour the cream evenly over the potatoes, pressing them down gently so they are mostly submerged. Scatter the Gruyère on top if using.

4. 4

   Cover with foil and bake for 35 minutes. Remove the foil and bake another 15 minutes until golden and the potatoes are tender when pierced with a knife.

5. 5

   Let rest 5-10 minutes before serving so the cream sets.