Makes: 6 servings
The real gratin dauphinois that are in France do not contain cheese. However, some recipes call for cheese, and it's up to you if you want to put any. I found a recipe online and tried it. It was a total fail so I did lots of modifications to it and came up with this recipe. I've been making it since and it's a family favorite.
medium Russet potatoes
salt, pepper, flour, and chives
Preheat the oven at 350 F.
1. Wash the potatoes. Peel off the skin. Wash again. Slice thinly, about 3 millimeters. Do not wash again to retain the starch on the surface of the slices.
2. On medium heat, melt the butter in a saucepan. Sauté garlic till brown. Add warm milk and heavy cream. Stir gently until well-blended. Add a pinch of nutmeg. Turn off the fire after 5 minutes and set aside.
3. On a greased casserole (sprayed with Pam or wiped with butter), place one layer of potato slices. Sprinkle salt, pepper, flour, and chives on top. Pour a little of the milk mixture from Step 2. Repeat with other layers of slices.
4. Pour the remaining milk mixture on the casserole, till it comes just a little below the top layer of potatoes.
5. Add dots of butter on top.
6. Bake for 40 mins, or until brown top.
Use a tall casserole as it bubbles. You do not want the mixture to overflow while baking
For best results, do not have more than 5 layers of potatoes.