Ingredients:

  • 2 lbs (900g) Yukon Gold or Maris Piper potatoes, peeled
  • 2 cloves garlic, minced
  • 2 cups (475ml) heavy cream (double cream)
  • 1 cup (240ml) whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter, for greasing the dish

Instructions:

  1. Slice the potatoes very thinly (about 1/8 inch or 3mm thick) using a mandoline or a sharp knife. Place the slices in a bowl of cold water to prevent browning while you prepare the other ingredients.
  2. In a large saucepan, combine the heavy cream, milk, minced garlic, and nutmeg. Season generously with salt and pepper. Bring to a simmer over medium heat, then reduce heat to low and simmer gently for 5 minutes to infuse the flavors.
  3. Drain the potato slices well and pat them dry. Grease the baking dish with butter. Layer the potato slices in the dish, overlapping them slightly. Pour the cream mixture evenly over the potatoes, ensuring they are mostly submerged.
  4. Bake in a preheated oven at 350°F (175°C) for 1 hour 15 minutes to 1 hour 30 minutes, or until the potatoes are tender and the top is golden brown and bubbly. A knife should easily pierce through the potatoes.
  5. Let the Dauphinoise rest for 10-15 minutes before serving. This allows the sauce to thicken slightly.