This particular version of potatoes gratiné is cooked simply, with just butter and cream, and involves rubbing a cut clove of garlic throughout the baking dish to infuse the gratin with the flavor of garlic. It's creamy and gooshie and perfect for those cold winter days when nothing seems to keep you quite warm enough. It's like a big bear hug. Original recipe from The Kitchn, modified gently by me.
Course Side Dishes
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
Author Stephanie Stiavetti
2poundsYukon Gold potatoespeeled and cut into 1/8-inch slices (unrinsed)
1 1/2teaspoonsea salt
Salt and pepper
Preheat over to 375°F (190°C).
In a large saucepan over medium heat, heat potatoes, milk, salt and nutmeg to a simmer. Turn heat to low and simmer for 10 minutes, stirring and turning over the potatoes at least once a minute.
Cut the whole clove of garlic in half and rub the inside of the baking dish with the cut side of the garlic, making sure to get every nook of the dish. Dice this last clove of garlic and add it to the rest. Dot the bottom of the dish with the butter.
Once the potatoes are done simmering, add half of the potatoes to the baking dish. Sprinkle gently with salt and pepper, and spread around half of the crème fraîche. Sprinkle with half of the garlic.
Add the rest of the potatoes to the dish, and finish with another layer of salt and pepper, the rest of the crème fraîche, and the remainder of the diced garlic. Pour the remainder of the potatoes cooking liquid into the dish.
Slide baking dish into oven and cook for 40 minutes, or until the top is golden brown. If you like, finish it with 2 minutes in the broiler to get the golden brown top. Allow gratin dauphinois to sit 10 minutes before serving.