Ingredients:

  • 1.5 kg (3.3 lbs) Yukon Gold or Russet potatoes, peeled
  • 2 cloves garlic, minced
  • 500ml (2 cups) whole milk
  • 500ml (2 cups) heavy cream
  • 1/2 tsp freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter, for greasing the dish

Instructions:

  1. Preheat oven to 160°C (325°F). Grease the gratin dish generously with butter.
  2. Thinly slice the potatoes (about 1/8 inch or 3mm thick) using a mandoline or a very sharp knife.
  3. In a large saucepan, combine the milk, cream, and minced garlic. Bring to a simmer over medium heat, stirring occasionally to prevent scorching. Do not boil.
  4. Season the cream mixture generously with salt, pepper, and nutmeg. Taste and adjust seasoning as needed.
  5. Layer the potato slices in the prepared gratin dish, slightly overlapping each slice. Pour a generous amount of the cream mixture over each layer.
  6. Continue layering the potatoes and cream until all the potatoes are used, making sure the potatoes are mostly submerged in the cream.
  7. Bake in the preheated oven for 60-75 minutes, or until the potatoes are tender and the top is golden brown. A knife inserted into the center should meet little resistance. If the top is browning too quickly, loosely cover with foil.
  8. Let the dauphinoise potatoes rest for at least 10 minutes before serving. This allows the cream to thicken and the flavors to meld.