Gratin Dauphinois

🛒 Ingredients

• Potatoes (e.g., Russet or Yukon Gold) 1500 g · 1155 kcal
• Heavy Cream (35% fat) 500 g · 1700 kcal
• Garlic cloves 15 g · 23 kcal
• Unsalted butter 10 g · 72 kcal

👨‍🍳 Instructions

1. Preheat your oven to 180°C (350°F) and generously butter a large gratin or baking dish.
2. Peel the potatoes and slice them very thinly, about 2-3mm thick, ideally using a mandoline for evenness.
3. Peel and finely mince the garlic cloves.
4. Rub the bottom and sides of the buttered gratin dish with the minced garlic.
5. Arrange a layer of sliced potatoes in the prepared dish, slightly overlapping them.
6. Season this potato layer generously with salt and freshly ground black pepper.
7. Pour a portion of the heavy cream over the potato layer.
8. Repeat layering potatoes, seasoning, and cream until all ingredients are used, finishing with a final layer of cream.
9. Bake for 1.5 to 2 hours, or until the gratin is golden brown, bubbling, and the potatoes are very tender when pierced with a knife.
10. Let the gratin rest for 10-15 minutes before serving to allow it to set and for the flavors to meld.