Gratin Dauphinois

Ingredients

• Potatoes

  1 kg

  $1.30

• Heavy / Double Cream

  250 ml

  $0.95

• Milk

  250 ml

  $0.30

• Garlic

  3 cloves (15 g)

  $0.12

• Unsalted Butter

  30 g

  $0.26

• Gruyère Cheese

  80 g

  $2.08

• Whole Nutmeg

  0.5 tsp (2 g)

  $0.09

• Salt

  1 tsp (5 g)

  $0.00

• Black pepper

  0.5 tsp (2 g)

  $0.05

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Preheat the oven to 170°C (340°F). Rub an ovenproof baking dish generously with cut garlic and softened butter.

2. 2

   Peel potatoes and slice them thinly to 3 mm thickness using a mandoline or sharp knife (do not rinse).

3. 3

   In a saucepan, heat the milk, cream, minced garlic, freshly grated nutmeg, salt, and pepper until warm but not boiling.

4. 4

   Arrange one layer of overlapping sliced potatoes in the prepared dish, then ladle over a portion of the cream mixture.

5. 5

   Continue layering the potatoes and cream mixture until all potatoes are used, finishing with cream on top.

6. 6

   Sprinkle grated Gruyère cheese evenly over the top layer.

7. 7

   Bake for 60 to 70 minutes until a knife slides effortlessly through the centre and the crust is deeply golden brown.

8. 8

   Let stand for 10 minutes before serving as a rich, comforting family meal centrepiece.