French Potato Gratin
This Classic French Potato Gratin, or Gratin Dauphinois, is rich, creamy, perfect as a decadent side dish for any meal! Slowly cooked until golden and tender, it develops a crispy, caramelized top with a velvety, melt-in-your-mouth interior.
Equipment
- 1 baking dish
- 1 larke skillet or pot
- mandoline
Ingredients
- 1 lbs russet potatoes, peeled and thinly sliced I used a mandoline
- 2 cups whole milk
- 1 tbsp salt
- 1/2 tsp black pepper
- pinch of nutmeg
- 1 garlic clove
- 1 tbsp softened butter
- a couple sprigs of fresh thyme
Instructions
- Preheat your oven to 325 degrees
- Rub a garlic clove all along the inside of your baking dish, releasing its oils.
- Grease your baking dish with softened butter. Set aside.
- Thinly slice peels potatoes with a mandoline. ( do not rinse the potatoes to preserve the starches)
- Add the potato slices to a pot or skillet over medium heat, along with the 2 cups of whole milk.
- Season with salt, pepper, and a pinch of nutmeg. Bring to a boil.
- Allow the potatoes to boil for 10 minutes until the milk has thickened and the potatoes are just fork tender.
- Pour the potatoes into the prepared baking dish. Top with fresh thyme.
- Bake for 50-60 minutes until golden brown and the potatoes are tender. (Cover with aluminum foil if the edges are starting to burn)
- Bon appetit!
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