Step 2: Prepare the cream
In a saucepan, pour the whole milk and liquid cream . Add a peeled and lightly crushed garlic clove to infuse its flavor.
Heat over medium heat until the mixture simmers (do not boil). Remove from heat and let steep for 10 minutes .
Remove the garlic clove, season with salt , pepper and a pinch of nutmeg (if using). Mix well.
Step 3: Assemble the gratin
Rub a gratin dish (about 20×30 cm) with the second garlic clove cut in half to lightly flavor, then generously butter the dish with 20 g of butter .
Arrange the potato slices in even layers, overlapping them slightly for a neat presentation.
Pour the hot cream and milk mixture over the potatoes, making sure it almost covers the slices (the liquid should be level without drowning the gratin).
Spread the remaining butter (20g) in small pieces on top for a golden crust.
If you opt for a gratin version, sprinkle lightly with grated Gruyère or Comté cheese .
Step 4: Cooking
Place the dish in the oven uncovered and cook for 1 hour to 1 hour 15 minutes , until the potatoes are tender and the top is golden brown. Check the cooking by inserting the tip of a knife: it should go in easily.
If the gratin browns too quickly, cover it with aluminum foil halfway through cooking to prevent it from burning.
(Optional) For a crispier crust, broil for 2 to 3 minutes at the end of cooking.
Step 5: Service
Let the gratin rest for 5 to 10 minutes outside of the oven to allow it to firm up and the flavors to stabilize.
Serve hot, alongside roast meat (such as chicken or roast veal), poached fish, or a green salad for a light meal.
Optionally garnish with fresh chopped parsley for a pop of color.
Cyril Lignac’s Gratin Dauphinois
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