Name: Gratin Dauphinois Onctueux
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Ingredients: 2 lbs Yukon Gold potatoes; 2 cups Heavy cream; 1 cup Milk (whole); 3 cloves Garlic; 0.25 tsp Nutmeg; 0.5 cups Gruyère cheese (optional); 1 tsp Salt; 0.5 tsp Black pepper; 1 tbsp Butter (for greasing)

Ingredients (9)

Ingredient	Qty	Cal	P	C	F
Yukon Gold potatoes	2 lbs	117	3g	26g	0g
Heavy cream	2 cups	270	2g	2g	29g
Milk (whole)	1 cup	24	1g	2g	1g
Garlic	3 cloves	2	0g	1g	0g
Nutmeg	0.25 tsp	1	0g	0g	0g
Gruyère cheese (optional)	0.5 cups	46	3g	0g	4g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g
Butter (for greasing)	1 tbsp	17	0g	0g	2g

Directions

Step 1
Preheat oven to 180°C (350°F). Generously butter a 9x13 inch baking dish. Peel and thinly slice potatoes (about 1/8 inch thick) using a mandoline or sharp knife.
Step 2
In a large saucepan, combine heavy cream, milk, minced garlic, nutmeg, salt, and pepper. Bring to a gentle simmer over medium-low heat. Add sliced potatoes and stir gently.
Step 3
Cook the potatoes in the cream mixture for 10-15 minutes, stirring occasionally, until they are slightly softened and the cream has thickened. This pre-cooking step ensures a creamy texture.
Step 4
Pour the potato mixture into the prepared baking dish, spreading evenly. If using, sprinkle grated Gruyère cheese over the top.
Step 5
Bake for 45-60 minutes, or until the top is golden brown and bubbly, and the potatoes are fork-tender. If browning too quickly, cover loosely with foil.
Step 6
Let stand for 10-15 minutes before serving to allow the gratin to set. Serve hot as a side dish.