Evelyne’s Gratinéed Potatoes

Name: Evelyne's Gratinéed Potatoes
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 2 cups milk; 2 cups heavy cream; 4 Tbsp. butter; 1 clove garlic, peeled, and minced; 6 large russet potatoes, peeled; Salt and freshly ground black pepper; Freshly grated nutmeg; 1 cup crème fraîche

Serves
serves 8

SAVEUR

Crème fraîche gives a slight tang to this classic dish.

Ingredients

2 cups milk
2 cups heavy cream
4 Tbsp. butter
1 clove garlic, peeled, and minced
6 large russet potatoes, peeled
Salt and freshly ground black pepper
Freshly grated nutmeg
1 cup crème fraîche

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Instructions

Step 1

Preheat oven to 400º. Bring milk and cream just to a boil in a pot over medium-high heat.

Step 2

Meanwhile, grease a large baking dish with 1 tbsp. of the butter and scatter garlic over bottom. Thinly slice potatoes. Arrange layers of slightly overlapping potato slices in dish, seasoning each layer with salt, pepper, and nutmeg to taste.

Step 3

Spread crème fraîche over potatoes, then pour hot milk–cream mixture over potatoes and dot with remaining butter. Bake until brown and bubbling, about 1 hour.