Gratin Dauphinois is a great classic of French family cooking made from potatoes and milk, passed down and savored from generation to generation, here is a traditional recipe that will allow you to cook and cook and brown it at not.
-1 kg of potatoes
-1 clove of garlic
-40 cl of fresh cream
-60 cl of milk
-3 pinches of nutmeg
-30 g of butter
While the oven preheats to 180 ° C (th.6), peel and wash the potatoes, drain them, then cut them into thin slices (ideally with the mandolin). Put them in a pan or saucepan, add the milk and cream, bring to a boil, salt and pepper, and season with nutmeg.
Peel the clove of garlic, cut it in half and rub a gratin dish about 20 x 20 cm, then fill with the potato filling.
Bake the gratin Dauphinois for 1h to 1h15 so that the potatoes are melting. At the end of cooking, sprinkle with butter chips so that the grain browns more. Serve hot with a green salad and roast beef or simmered chicken legs.
Choose a variety of firm-fleshed potatoes. For a less traditional recipe and more original, you can add onions at the same time as the potatoes. For one last touch, you can beat an egg with a little milk that you pour on the gratin at the end of cooking, or gratin with grated cheese. If the milk boils, lower the oven temperature.