Ingredients:

  • 1.5 kg (3.3 lbs) Yukon Gold potatoes
  • 500ml (2 cups) heavy cream
  • 250ml (1 cup) whole milk
  • 2-3 cloves garlic, minced
  • 1/2 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
  • 25g (2 tablespoons) unsalted butter
  • Optional: 50g (1/2 cup) grated Gruyère or Comté cheese

Instructions:

  1. Thinly slice the potatoes and place in a bowl of cold water.
  2. Combine cream, milk, garlic, and nutmeg in a saucepan. Season with salt and pepper and bring to a simmer.
  3. Drain potatoes and add to simmering cream mixture. Cook until potatoes begin to soften, about 10-15 minutes.
  4. Grease a baking dish with butter. Layer potato slices in the dish, pouring cream sauce over each layer.
  5. If using cheese, sprinkle it over the top. Bake at 180°C (350°F) for 60-75 minutes, until golden brown and bubbly.
  6. Let the dauphinois rest for 10-15 minutes before serving.