Gratin Dauphinois (Cheese / Cream Potatoes)

• waxy potatoes↗3 lbs
• milk↗1⁄2 pint
• salt and pepper
• grated nutmeg↗
• butter↗3 ounces
• double cream↗1⁄2 pint
• garlic clove↗1
• grated gruyere cheese5 ounces

Step-by-step instructions

1. 1

   Heat the oven to 325 degrees.

2. 2

   Peel the potatoes, wipe clean with a damp cloth and cut them into thin slices.

3. 3

   Do not wash or soak them in water as this would remove the starch essential to the correct consistency of the dish.

4. 4

   Pour the milk into a large saucepan, season with salt, freshly ground pepper and nutmeg to taste and add the butter cut into small pieces.

5. 5

   Place over a medium heat, beat with a birch (wire) whisk and bring slowly to boiling point, add the potatoes and the cream gradually, reduce the heat and simmer very slowly for 10 minutes, stirring frequently.

6. 6

   Rub a large gratin dish with the cut clove of garlic, butter it generously and pour in the potato mixture.

7. 7

   Scatter the cheese on top and bake very slowly for 1 1/2 hours until a crisp brown crust has formed.

8. 8

   Serve immediately.