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.

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