Peeler, Paper Towel, Baking Dish, Large Saucepan, Knife.
Ingredients
1KilogramPotatoes(2 lb)
½LiterWhole milk(2 cups)
2Garlic Cloves
½LiterHeavy Cream 35%(2 cups)
1PinchNutmeg
Salt and Pepper(to taste)
2Bay Leaves
1Small BranchFresh Thyme
Instructions
NO CHEESE! it is a sacrilege to add cheese to a gratin Dauphinois. However, I will admit it is yummy with cheese.
Peel and wash the potatoes.
Dry them with a paper towel.
Butter your baking dish In a large saucepan, heat the milk, cream, salt, pepper, nutmeg, garlic peeled and smashed, bay leaf, and thyme. Simmer for 5 minutes.
Slice the potatoes and add them in the saucepan and cook on a low simmer 8 minutes (don't wash the potato after you slice them)
Let them sit in the liquid for 5 more minutes.
Remove the potato, carefully and place them in the baking dish previously buttered.
Remove bay leaf and thyme.
Bake at 170ºC (350ºF) for 35 minutes. Let rest 45 minutes before serving.