Would you like to impress with authentic French cooking tonight? This Potato Gratin or shall we use its real name Gratin Dauphinois is perhaps the yummiest and easiest French dish you could ever make. Creamy, cheesy and irresistibly good, this side dish might just become the star player of your dinners for a long time.
Serves 4 to 6
4 potatoes, large
3 cup milk
1 cup cream liquid (heavy, light or even half/half work perfectly, your choice)
1 onion
1 garlic clove, large
Nutmeg powder
Paprika
2 cups Swiss cheese, grated (or 8 layers of sliced Swiss cheese cut in smaller pieces)
Salt and pepper
1. Peel and cut both onion and garlic clove in half.
2. Peel and cut the potatoes in thin slices. Set aside.
3. Place milk, cream liquid, onion, garlic into a large saucepan over medium-high heat and bring the milk to a gentle simmer.
4. Lower the heat and let the onion and garlic infuse for 5 minutes.
5. After infusion, only remove the onion and garlic from the saucepan.
6. Add salt and sliced potatoes to the infused milk, and bring it back to a gentle boil. Cook for 15 minutes (without cover).
7. Meanwhile, preheat the oven to 400F (200C)
8. Arrange a layer of potatoes at the bottom of a baking dish and season with salt and pepper. Add a pinch of nutmeg and a pinch of paprika, then cover the surface with a layer of Swiss cheese.
9. Place another layer of potatoes over and repeat the process (potatoes-spices- cheese) until all remaining potatoes are used.
10. Pour what’s left of the infused milk on top of potatoes. Stop pouring once milk reaches the top layer.
11. Cook in the oven for 50 minutes at 400F (200C). Let it rest 15 minutes before serving.
Cheers Xx
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