Gratin Dauphinois is a rich French potato dish. Unlike standard gratins, it uses no flour-based roux; instead, the natural starches of the potatoes combine with heavy cream to thicken the bake.

Ingredients (Serves 2-3)

• Potatoes (starchy type): 3-4 medium
• Heavy cream: 150ml
• Milk: 150ml
• Garlic: 1 clove (cut in half)
• Salt: 1/2 tsp
• Nutmeg and black pepper: to taste
• Gruyère or Swiss cheese (shredded): 1/2 cup

Instructions

1. Slice Potatoes: Peel and slice potatoes into 3mm rounds. Do not rinse them in water (retaining starch is crucial to thicken the cream).
2. Simmer: In a saucepan, bring milk, cream, salt, pepper, and a pinch of nutmeg to a simmer. Add potato slices and cook gently for 10 minutes.
3. Prep Dish: Rub the inside of an ovenproof dish with the garlic halves to impart aroma. Pour in the potatoes and liquid.
4. Bake: Scatter cheese over the top and bake at 200°C for 20 minutes until golden and bubbling.