Gratin Dauphinois

Ingredients

• 3 lb Yukon Gold potatoes, peeled
• 2 cups heavy cream
• 1 cup whole milk
• 2 cloves garlic, 1 halved and 1 minced
• 1 tbsp butter, softened
• 1½ tsp kosher salt
• ¼ tsp white pepper
• ⅛ tsp ground nutmeg

Method

1. Heat the oven to 325°F. Rub a 9 by 13-inch baking dish with the cut garlic, then with the butter.
2. Slice the potatoes ⅛ inch thick with a mandoline or sharp knife. Don't rinse them; the starch thickens the cream.
3. Bring the cream, milk, minced garlic, salt, pepper and nutmeg to a simmer in a large pot. Add the potatoes and simmer, stirring gently, for 8 minutes.
4. Pour everything into the dish and press the potatoes into an even layer.
5. Bake until the top is golden and a knife slides through easily, about 1 hour. Rest 10 minutes before serving.

Notes