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Chef Daniel Boulud’s Gratin Dauphinois
Items needed:
One medium-sized gratin or casserole dish
Ingredients:
- 1 cup cream (8oz)
- 1 cup milk (8oz)
- 2 cloves garlic (chopped, crushed, or grated)
- 3 sprigs thyme
- 1 fresh bay leaf (or dry)
- 1 ½ pounds Yukon Gold potatoes, peeled (24 oz or 3 large pieces)
- 2 tablespoons butter
- 4 ounces Gruyère cheese, grated (or Comté or any hard cheese)
- 1 tablespoon salt
- 1 pinch ground nutmeg
- Freshly ground pepper, to taste
Steps:
- Preheat your oven to 350 degrees Fahrenheit.
- Combine the cream, milk, and crushed garlic in a small saucepan with the bayleaf and thyme. Steep at a very low simmer fro around 15-20 minutes and then shut off the heat and discard the herbs.
- In a large Sauté pan, melt the butter until it gets foamy. Slice the peeled potatoes around 1/8 inch-thick and add them to the buttered pan. Grate a little bit of nutmeg over the top and season with salt and pepper. Gently swirl the pan around in a circle until the potatoes are lightly coated with butter. Pour the infused cream over the pan and bring to a simmer for 5 minutes.
- Lightly butter your gratin dish and transfer the potatoes and liquid inside. Top with the grated Gruyère cheese and bake in the oven for around 30 minutes, or until the potatoes are tender. Bon Appétit!