Gratin Dauphinois

Ingredients

• 5 cups (40 oz) milk

• 2 pounds of baking potatoes, peeled

• 1 1/2 cups (12 oz) heavy cream

• 1 1/2 cups crème fraîche

• salt and pepper

• large pinch of grated nutmeg

• butter for the dish

• 3/4 cup shredded Gruyère cheesespecial equipment: a mandoline slicer or food processor

Put the milk into a saucepan. Slice the potatoes into 1/4″ slices using a mandoline or a food processor and place into the milk immediately. I used an OXO mandoline as I love the way it works, especially since I can turn the dial to 1/4″ and know I’m getting perfect slices!

Bring the potatoes and milk to a boil, then simmer gently until almost tender, about 15 to 20 minutes as potatoes take longer to cook in milk than water.

Stir often to avoid sticking.

Drain the milk from the potatoes (reserve the milk to use in a soup such as this one), and wipe the pan. Return the potatoes to the same pan and add the heavy cream and crème fraîche. Season with salt (about a teaspoon), pepper and nutmeg, and bring just to a boil, then reduce heat. Simmer, stirring occasionally, until the potatoes are very tender, about 10 to 15 minutes. Do not let them boil or the cream will curdle.

Butter an 8″x11″ baking dish or 6 to 8 individual ramekins or baking dishes.

Spread the potato mixture, which will be quite sloppy, into the dish or dishes.

Sprinkle the top with the Gruyère cheese.

At this point, the dish can be covered and refrigerated for up to two days, or frozen.

To finish: heat the oven to 350ºF or 180ºC.

Bake gratin until very hot and browned on top, about 25 to 30 minutes.

#gratin #dauphinois