🥣 Ingredients
1 kg waxy potatoes (Charlotte, Monalisa, Amandine, or Belle de Fontenay)
400 ml whole milk
300 ml heavy cream
1 clove garlic
1 knob of butter (for the dish and finishing)
Fine salt
Generously ground pepper
1 to 2 pinches of freshly grated nutmeg
👩🍳 Preparation
1. Prepare the oven
Preheat the oven to 160-170°C (conventional or fan-assisted).
2. Slice the potatoes
Peel the potatoes and then slice them into thin rounds, 2 to 3 mm thick, ideally using a mandoline for a uniform thickness.
Do not rinse the slices after slicing to retain the natural starch that will help thicken the cream.
3. Prepare the dish
Generously rub a gratin dish with the cut garlic clove. Then butter the bottom and sides of the dish.
4. Heat the cream
In a large saucepan, pour the milk and cream. Add the salt, pepper, and nutmeg.
Gently bring to a simmer without boiling.
5. Parboil the potatoes
Add the potato slices to the hot mixture.
Cook for 10 to 15 minutes at a gentle simmer, stirring occasionally.
6. Assemble the gratin
Arrange the potato slices in the buttered dish, packing them tightly and slightly overlapping.
Add a little of the hot liquid if necessary, just enough to almost cover the potatoes.
Dot a few knobs of butter on top and season generously with pepper.
7. Bake
Bake for 50 minutes to 1 hour 15 minutes, until golden brown, lightly caramelized, and crispy.
A knife should easily pierce the center of the gratin.
8. Rest
Let the gratin rest for 10 to 15 minutes before serving to allow it to become even creamier.
✨ Result
✔ Incredibly creamy gratin
✔ Smooth and perfectly blended cream
✔ Meltingly tender potatoes
✔ Golden and slightly crispy crust
✔ Authentic traditional flavor
