Gratin Dauphinois

Instructions

1. 1

   Preheat your Oven to 325°F. Rub the inside of a 2-quart (roughly 9×13-inch or oval equivalent) Baking Dish generously with the cut side of the halved Garlic clove, then Butter the dish thoroughly. Discard the spent garlic half.

2. 2

   Peel the Starchy Potatoes and slice them as thinly and evenly as possible — about 1/8 inch thick. A Mandoline is ideal here. Do NOT rinse the slices; the surface starch is essential for thickening the cream into a luscious sauce.

3. 3

   In a large, wide Saucepan or Pot, combine the Heavy Cream, Milk, minced Garlic, Fine Salt, Black Pepper, and Nutmeg. Add the potato slices and stir gently to separate them and coat evenly. Bring to a gentle simmer over medium heat, stirring occasionally so the potatoes don't stick to the bottom. Simmer for 8–10 minutes, until the cream has thickened slightly and the potatoes are just beginning to turn tender but still hold their shape.

4. 4

   Using a Slotted Spoon or Tongs, transfer the potato slices in even layers into the prepared Baking Dish, fanning them out slightly as you go. Pour all of the cream mixture over the top — it should come nearly to the top of the potatoes. Scatter the Thyme leaves over the surface if using.

5. 5

   Bake uncovered in the center of the Oven for 60–75 minutes, until the top is deeply golden and bubbling, and a Knife or skewer slides through the center with absolutely no resistance. If the top is browning too quickly before the potatoes are fully tender, tent loosely with Aluminum Foil and continue baking.

6. 6

   Remove from the Oven and let the gratin rest for at least 10–15 minutes before serving. This allows the cream to be reabsorbed and the gratin to set so it slices cleanly. Serve directly from the dish.