Gratin Dauphinois

Ingredients

• 11.2kg waxy potatoes (Charlotte or similar), peeled and very thinly sliced (2mm)
• 2500ml double cream
• 3200ml whole milk
• 42 garlic cloves, halved
• 51 tsp fine sea salt
• 6½ tsp white pepper
• 7Pinch of freshly grated nutmeg
• 8150g Gruyère cheese, finely grated
• 920g unsalted butter

Instructions

1. 1Preheat oven to 160°C (325°F). Rub a large gratin dish thoroughly with the cut garlic cloves, then butter generously.
2. 2Combine cream, milk, garlic (same cloves), salt, pepper, and nutmeg in a saucepan and bring to just below a simmer. Remove garlic.
3. 3Layer potato slices in the gratin dish, slightly overlapping. Season lightly between layers.
4. 4Pour the hot cream mixture slowly over the potatoes, pressing them down gently to submerge.
5. 5Scatter grated Gruyère evenly over the top.
6. 6Bake for 60–80 minutes until the potatoes are completely tender (a knife should slide in with no resistance) and the top is deep golden and bubbling at the edges.
7. 7Rest for 10 minutes before serving. It is best served straight from the dish alongside roast meats or as a hearty main with salad.