Potatoes Dauphinoise (French Potato au Gratin)

By Géraldine Leverd · lacuisinedegeraldine.fr

1 hr 25 minServes 8

Thinly sliced potatoes baked in a creamy infusion of milk, cream, herbs and garlic, topped with melted cheese.

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prepPreheat oven to 390°F / 200°C, convection mode
300 ml heavy cream (min 30% fat)	Warm cream, milk, herbs & garlic 5 min	Season with salt, pepper & nutmeg, infuse	Strain cream mixture, pour over potatoes	Top with cheese if using, cover with foil	Bake 390°F / 200°C, 50 min covered	Uncover, bake 10 min until golden	Rest 5–10 min, serve warm
450 ml whole milk
6 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
3 garlic cloves (smashed, skin on)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 tablespoon butter (for greasing the dish)	Butter gratin dish generously	Slice potatoes thinly, layer in dish
1.5 kg starchy potatoes (Russet or Yukon Gold), peeled
150 g grated Emmental or Gruyère (optional)

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