Summary

Ingredients

• 1 kg potato (s), mostly waxy
• 1 garlic clove (s), thinly sliced
• 500 ml cream
• 1 tablespoon butter
• Salt and pepper, white, (I use black, the dots don`t bother me)
• Nutmeg, grated

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Instructions

1. I know there are tons of Gratin Dauphinois recipes in the database, but none is as tasty as this one. Even if the differences are small, they really make the difference to a normal potato casserole and this fine gratin.
2. The amount is intended for 6 people as a side dish as part of a menu.
3. Wash the potatoes only with the skin on, please do not wash them again after peeling. Strength is important for the bond and should not be washed off. That`s one difference, many even wash the potato slices. Then slice the tubers into very fine slices so that you can almost see through.
4. Grease a large gratin dish or two small ones with a little butter and place a few garlic slices on the bottom. Then pour in enough cream to cover the bottom. Salt and pepper the cream and season with nutmeg.
5. Preheat the oven to 150 ° C. With circulating air, it is not yet necessary here.
6. Now put in the potato slices, but if possible separately, not sticking together, so that the cream can go anywhere. Always make 2 to 3 layers of the thin slices, then sprinkle with salt and nutmeg, a little garlic, a little pepper and cream. Then press the slices into the cream so that they are really covered all over the place. Now comes the next layer, squeeze this into the cream again and again. If the cream is not quite enough, you can fill up with a little milk. If everything is in the right shape, the cream should be just above the potato slices, if it`s a little more, it doesn`t matter, if it`s not enough.
7. Now spread the butter on it in small flakes and add a little salt to it, because the crust then tastes particularly good.
8. Place the gratin on the lower rail at 150 ° C in the oven for one hour with forced air. Depending on the stove, it can be a little longer. The casserole is ready when you can feel very little resistance when you pierce it, then the potatoes are nice and soft and creamy.
9. In France, this gratin is the classic accompaniment to any type of meat. Whether steak, roast veal or lamb shank, this gratin is almost always served in the restaurant, which is never dry, even if you have little sauce or gravy.