Gratin dauphinois

Name: Gratin dauphinois
Total time: 4200 s
Yield: Serves 6 servings
Ingredients: 2.6 pounds potatoes (about 1.2 kg); 5 cloves garlic; 2 1/2 cups whole milk (about 600 ml); 3/4 cup heavy cream (about 200 ml); 2 sprigs fresh thyme

La Cuisine d une blonde @lacuisineduneblonde

Gratin dauphinois

La Cuisine d une blonde @lacuisineduneblonde

Saved

Ingredients

1 hour 10 minutes

Serves 6 servings

2.6 poundspotatoes (about 1.2 kg)
5 clovesgarlic
2 1/2 cupswhole milk (about 600 ml)
3/4 cupheavy cream (about 200 ml)
2 sprigsfresh thyme

Saved

Steps

1 hour 10 minutes

1

Peel the potatoes and slice them into rounds about 1/8 inch (3 mm) thick.
2

Do not wash the potatoes to keep the starch.
3

Heat the milk, cream, thyme, and 1 unpeeled garlic clove together until warm.
4

Add the potatoes and cook for 10 minutes, making sure the mixture does not boil.
5

Drain the potatoes, reserving the milk and cream mixture. Remove the garlic and thyme.
6

Rub a baking dish with a garlic clove, then arrange the potato slices in the dish.
7

Pour the reserved milk and cream mixture over the potatoes.
8

Bake at 400°F (200°C) for 1 hour.
9