Gratin Dauphinois

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 180°C (350°F).

   Ca. 5 min.

2. 2

   Rub the inside of a 2-liter gratin dish or 9x13 inch baking dish with the softened butter.

   Ca. 2 min.

   Kokkens note: This helps prevent sticking and adds flavor.

3. 3

   In a large saucepan, combine the milk, heavy cream, minced garlic, nutmeg, salt, and black pepper.

   Ca. 2 min.

4. 4

   Bring the mixture to a gentle simmer over medium heat, stirring occasionally, then remove from heat.

   Ca. 5 min.

   Kokkens note: Do not let it boil vigorously.

5. 5

   Add the thinly sliced potatoes to the warm cream mixture and stir gently to coat them evenly.

   Ca. 3 min.

   Kokkens note: Ensure all potato slices are submerged.

6. 6

   Carefully transfer the potato mixture into the prepared gratin dish, arranging the slices in an even layer.

   Ca. 3 min.

7. 7

   Bake for 60 minutes, or until the potatoes are very tender and the top is golden brown and bubbly.

   Ca. 1 t.

   Kokkens note: Insert a sharp knife into the center to check for tenderness; it should slide in easily.

8. 8

   Remove the gratin from the oven and let it rest for 10 minutes before serving.

   Ca. 10 min.

   Kokkens note: This allows the sauce to set and makes it easier to serve.