Sliced potatoes baked in cream with garlic and nutmeg. French classic.
Ingredients
Scale
Measurement units
- 2 ½ lb waxy potatoes, sliced thin
- 2 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic cloves
- 2 tbsp butter
- ¼ tsp freshly grated nutmeg
- 1 tsp salt
Ingredients
Scale
Measurement units
- 2 ½ lb waxy potatoes, sliced thin
- 2 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic cloves
- 2 tbsp butter
- ¼ tsp freshly grated nutmeg
- 1 tsp salt
Instructions
Assemble to serve
Rub dish with garlic and butter. Layer potatoes seasoning each layer with salt and nutmeg. Pour cream and milk over. Potatoes should just be covered.
Equipment
- gratin dish
Ingredients
- potatoes (2 ½ lb)
- garlic (2 cloves)
- butter (2 tbsp)
- nutmeg (¼ tsp)
- salt (½ tsp)
In the oven
Bake at 325°F 60-75 minutes until potatoes are tender, cream is absorbed, and top is deeply golden.
Equipment
- gratin dish
Ingredients
- cream (2 cup)
- milk (1 cup)
Before you cook
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