Gratin Dauphinois

Thinly sliced potatoes brought to a boil in garlicky milk and cream, then baked until tender and golden.

Ingredients

• 1 3/4 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick
• 2 1/2 cups whole milk
• 1 cup heavy cream
• 3 garlic cloves, finely chopped
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Pinch of freshly grated nutmeg

• 1/2 cup grated Gruyere cheese (optional)
• 1 tablespoon unsalted butter, for the dish

Directions

1. Preheat the oven to 400 degrees F and butter a 6-cup gratin dish.
2. Do NOT rinse the sliced potatoes; the starch is needed to thicken the gratin. Place the potatoes, milk, cream, garlic, salt, pepper, and nutmeg in a large saucepan.
3. Bring to a boil over high heat, stirring gently with a wooden spatula to separate the slices and prevent sticking, about 5 minutes.
4. Pour the mixture into the prepared gratin dish, spreading the potatoes in an even layer with the liquid on top. Sprinkle with Gruyere if using.
5. Set the dish on a baking sheet and bake for about 1 hour, until most of the liquid is absorbed, the potatoes are tender, and the top is golden brown.
6. Let rest 20 to 30 minutes before serving.

Notes

Adapted from Jacques Pepin’s Gratin Dauphinois, who insists you never rinse the sliced potatoes.