1 kilogram potatoes, such as desiree, peeled, thinly sliced
grated or ground nutmeg, to sprinkle
30 gram butter, cut into pieces
Method
Potatoes dauphinoise
1
Preheat oven to 190°C or 170°C fan. Butter a shallow gratin dish.
2
Place milk in a small saucepan. Squash garlic and add to milk. Heat on low until just simmering.
3
Place a layer of potato slices over base of prepared dish, sprinkle with salt, pepper and a little nutmeg. Repeat layers until all potato is used. Pour over milk, dot with butter and cover loosely with foil.
4
Bake, 1 1/2 hours, adding more milk if necessary, until browned on top and creamy underneath. If liquid is not absorbed after this time, remove foil and continue to cook until ready. Serve.