Gratin dauphinois
- 6 pers
- 30 min preparation time
- 60 min cooking time
Ingredients
- 2 cloves of garlic
- 70g butter
- 750g potatoes
- 2 eggs
- 15cl of heavy cream
- 25cl of warm milk
- 2 pinches of grated nutmeg from Sainte Lucie
- Salt and pepper Sainte Lucie
Gourmet tip
Add grated cheese for those with a sweet tooth
Preparation
- Preheat the oven to 160°C, gas mark 5.
- Cut the garlic cloves in half, remove the germ, and rub the inside of a baking dish with the cut side of the cloves.
- Grease the dish with 20g of butter.
- Peel, wash, and dry the potatoes, then cut them into rounds.
- Beat the eggs in a bowl with the cream and warm milk, then add the nutmeg, salt, and pepper.
- Arrange a layer of potato slices in the gratin dish and drizzle with a little of the egg and cream mixture.
- Add a new layer and continue until all the ingredients are used up, finishing with the rest of the egg mixture.
- Bake in the oven for one hour.
