Recipe for Sunday Cooking Webcast: Potato Gratin

Potato Gratin in the Dauphinois Style (but with cheese)

Ingredients

1 kg potatoes
500 ml milk (it has to be milk, soy milk will not work))
Grated cheese (Comte, Gruyere…)
1 1/2 teaspoons salt
freshly grated nutmeg
1 clove garlic
3 tablespoons chives
60 ml cream

Instructions

Peel the potatoes, rinse them briefly, and slice them thinly (mandolin!).
Combine the sliced potatoes, milk, salt and a good grating of nutmeg in a saucepan. Bring to a simmer over medium-low heat, and keep simmering for 8 minutes, stirring the potatoes and scraping the bottom of the pan regularly to prevent sticking/scorching. The milk will gradually thicken to a creamy consistency.
Preheat the oven to 220°C and rub the bottom and sides of a medium baking dish with the garlic clove.
Transfer half of the potatoes into the baking dish, sprinkle with the chives and the grated cheese and drizzle with half of the cream.
Add the rest of the potatoes, pour the cooking milk over them, and drizzle with the remaining cream and cheese.
Bake for 35 to 40 minutes, until bubbly on the edges and nicely browned at the top.
Let stand for about 10 minutes before serving.