European
France - Side Dishes
Pommes Dauphinoises
Chef's Menu Description
Classic French gratin: sliced potatoes slowly baked in garlic-infused double cream and milk until rich, bubbling, and tender throughout, with a natural caramelized top.
Ingredients
- • 1kg floury potatoes, peeled and thinly sliced into 3mm discs
- • 2 garlic cloves, crushed
- • 350ml double cream and 150ml whole milk
- • 1.5 tsp salt, 1/4 tsp ground nutmeg, black pepper
- • 30g butter
Preparation Steps
1
Phase 1
Slice potatoes 3mm thin. Do not rinse, as natural starch thickens the cream.
2
Phase 2
Rub baking dish with garlic clove and butter. Heat cream, milk, remaining garlic, nutmeg, salt, and pepper in a saucepan until warm.
3
Phase 3
Arrange sliced potatoes in overlapping layers in the dish. Pour warm cream mixture over.
4
Phase 4
Bake at 160°C for 1 hour 15 minutes until potatoes are meltingly soft and top has a golden crust.