Gratin Dauphinoise (Potato Gratin)

Ingredients

• 1000 gPotato
• 750 mlMilk
• 175 gGruyère
• 1 pcsEgg
• 30 gButter
• 1 pcsGarlic
• 6 gSalt
• 1 gPepper
• 1 gNutmeg

Instructions

1. 1

   Preparation

   • Preheat the oven to 180 °C (fan) or 190 °C (conventional).
   • Peel the potatoes and slice them very thinly (about 2–3 mm).
   • Bring the milk to a short boil and remove from heat; let cool slightly.
   • Beat the egg in a bowl, slowly whisk in the hot milk, and season with salt, freshly ground pepper and grated nutmeg.
2. 2

   Assemble

   • Butter a baking dish and rub the inside with half a garlic clove.
   • Place the potato slices in a bowl, pour in the milk-egg mixture, stir in 125 g grated Gruyère and mix well.
   • Transfer the mixture to the dish, sprinkle the remaining 50 g Gruyère on top and dot with small pieces of butter.
3. 3

   Bake and serve

   • Bake in the preheated oven for 35–40 minutes until the top is golden and the potatoes are tender.
   • Let rest 5–10 minutes before serving to set. Optionally garnish with chopped parsley.