Gratin Dauphinois with Garlic and Nutmeg Cream

What you need

• 1 kg (2 1/4 lb) potatoes, Yukon Gold, Charlotte or another all-purpose variety
• 500 ml (2 cups) whole milk
• 250 ml (1 cup) double cream, heavy cream in the US
• 2 cloves garlic, 1 halved, 1 crushed
• 1/4 tsp nutmeg, freshly grated
• 1 1/2 tsp salt
• black pepper, to taste
• 20 g (1 1/2 tbsp) butter, softened

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F).

2. 2

   Peel the potatoes and slice them 3 mm (1/8 in) thick with a mandoline or a sharp knife. Do not rinse them; their starch thickens the cream.

3. 3

   Rub the inside of a 25 x 20 cm (10 x 8 in) baking dish with the cut sides of the halved garlic, then coat it with the butter.

4. 4

   Pour the milk and cream into a wide saucepan and add the crushed garlic, salt, nutmeg and a few grinds of pepper.

5. 5

   Add the potatoes and bring to a gentle simmer over medium heat. Cook, turning the slices carefully with a spatula so they do not stick, until the liquid thickens and the potatoes just start to soften, 8-10 min.

6. 6

   Fish out the crushed garlic. Tip the potatoes and all the liquid into the dish and press them level so they are just covered.

7. 7

   Bake until the top is golden brown in patches and a knife slides through the centre without resistance, 50-60 min.

8. 8

   Rest for 10-15 min before serving so the cream settles and sets slightly.

Imported from madaboutmacarons.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.