Gratin dauphinois is a French-Swiss potato dish cooked very simply where thinly sliced potatoes release their natural starch to thicken their own milky-creamy bath. That’s right: no flour or cornstarch thickeners here.I used a mandoline to get thin and even slices, but if you’ve got the knife skills to cut through a kilo of potatoes then that’s the way to go! The nutmeg and garlic in the milk lend a great subtle savoriness without getting pungent.
4 large potatoes
3 cloves garlic, grated
1 cup cream
3 cups whole milk
1/4 tsp nutmeg
1/2 tsp pepper
1 tsp salt
Peel the clean potatoes and slice them thinly (about 1mm thick) using a mandoline (or great knife skills) straight into a large pot.
Add the garlic, cream, milk, nutmeg, and pepper to the potatoes.
Bring to a simmer and let simmer for about 10 to 15 minutes until the potatoes have begun to soften.
Carefully stir in the salt so as to not break the potato slices. The milk should have thickened slightly form the natural potato starch.
Pour the lot into a deep oven-safe dish and bake in a preheated 350F oven for about 1 hour.
Let sit for 10 minutes before serving.