Description
An authentic French classic, this traditional Gratin Dauphinois by Paul Bocuse relies on the perfect harmony of starchy potatoes, rich heavy cream, and whole milk. Without the addition of cheese, the dish achieves a natural, velvet-like creaminess as the starch from the potatoes binds with the seasoned liquid. Infused with fresh nutmeg and a subtle hint of garlic, this comforting side dish is a masterclass in simplicity and elegance.
Ingredients
1 kg potatoes (firm-fleshed variety like Charlotte or Amandine)
50 cl heavy cream
25 cl whole milk
50 g unsalted butter
1 garlic clove
Salt, pepper, and freshly grated nutmeg to taste
Instructions
Preheat your oven to 160°C.
Cut the garlic clove in half and rub the inside of a baking dish, then grease it thoroughly with the butter.
Peel the potatoes and slice them into thin, even rounds approximately 3mm thick.
Arrange the potato slices in the dish, overlapping them slightly.
In a saucepan, combine the cream, milk, salt, pepper, and nutmeg, then heat gently without reaching a boil.
Pour the cream mixture over the potatoes until they are almost submerged.
Bake for about 1 hour and 15 minutes, until the top is golden brown and the potatoes are tender when pierced with a knife.
Notes
Do not wash the potato slices after cutting to retain the natural starch necessary for the creamy texture. Using a mandoline is recommended for perfectly uniform slices. Allow the gratin to rest for a few minutes before serving to ensure the sauce thickens perfectly.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main dish