Gratin Dauphinois

Name: Gratin Dauphinois
Ingredients: 2 pounds potatoes firm-fleshed, such as fingerling; 1 1/4 cups milk; 1 1/4 cups heavy cream; 1 pinch nutmeg; 1 teaspoon dijon mustard; 1 teaspoon salt; 1 clove garlic; 2 tablespoons butter soft; chopped parsley or dill, optional

9 ingredients

3 steps

Ingredients

2 pounds potatoes firm-fleshed, such as fingerling
1 1/4 cups milk
1 1/4 cups heavy cream
1 pinch nutmeg
1 teaspoon dijon mustard
1 teaspoon salt
1 clove garlic
2 tablespoons butter soft
chopped parsley or dill, optional

Directions

1

Peel the potatoes ad cut them into 1/8-inc-thick slices. Place them in a pot with the milk, cream, nutmeg, mustard, and salt and simmer for 10 minutes.
2

Meanwhile, preheat the oven to 400°F. Cut the clove of garlic in half and rub the cut sides around the inside of a baking dish, then semear the butter around the inside of the dish.
3

Pour the potato and cream mix into the dish and spread the potatoes out evenly. Bake for 35-40 minutes or until golden and bubbling. Serve hot, topped with a sprinkling of chopped parsley, and a simple green salad.