Gratin Dauphinois

Thinly sliced potatoes baked in garlic-scented cream until tender and golden on top.

Ingredients

• 2.5 lb (1.1 kg) russet or Yukon Gold potatoes, peeled
• 2 cups heavy cream
• 1 cup whole milk
• 2 cloves garlic (1 crushed, 1 halved)
• 1 cup grated Gruyere
• 2 tbsp butter
• Salt, freshly ground black pepper and nutmeg

Directions

1. Preheat the oven to 350 F. Rub a baking dish with the halved garlic clove, then butter it well.
2. Slice the potatoes very thinly, about 1/8 inch, ideally on a mandoline.
3. Warm the cream, milk and crushed garlic in a pot, seasoning with salt, pepper and a little nutmeg. Add the potato slices and simmer gently 5 minutes to start cooking them.
4. Layer the potatoes into the dish, pouring the cream over them, and scatter the Gruyere on top. Dot with butter.
5. Bake until the potatoes are tender, the top is golden and the cream is bubbling and set, about 1 hour. Let rest 10 minutes before serving.

Notes

Adapted from Anthony Bourdain’s Les Halles Cookbook; the ideal rich side for his steaks and roasts.