Les Carnets de Julie - Le gratin dauphinois, avec Thierry Marx

Preheat the oven to 350°F (175°C).

Peel and thinly slice the potatoes using a mandoline or sharp knife.

In a saucepan, combine heavy cream, milk, minced garlic, salt, black pepper, and nutmeg.

Heat the cream mixture over medium heat until just simmering, then remove from heat.

Grease a baking dish with butter.

Layer half of the sliced potatoes in the baking dish, overlapping them slightly.

Pour half of the cream mixture over the potatoes, ensuring even coverage.

Sprinkle half of the grated gruyère cheese over the cream.

Repeat the layering process with the remaining potatoes, cream, and cheese.

Cover the baking dish with aluminum foil and bake for 45 minutes.

Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.

Allow to cool for a few minutes before serving.

Allergens