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Joël Robuchon's Gratin Dauphinois

 
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JR's Gratin Dauphinois


Patricia Wells at Home
in Provence: Recipes Inspired
by Her Farmhouse in France
by Patricia Wells, 1996, Scribner

 2 cups (50 cl) whole milk
1 cup (25 cl) heavy cream
4 ounces (125 g) freshly grated Swiss Gruyère cheese
Sea salt and freshly ground black pepper to taste
Freshly grated nutmeg to taste
1 plump, fresh garlic clove, peeled and halved
2 pounds (1 kg) firm-fleshed potatoes, peeled and
sliced very thin
3 tablespoons (1 1/2 ounces; 45 g) unsalted butter
 

 1. Preheat the oven to 375 degrees F. (190 degrees C; gas mark 4/5)
2. In a large saucepan, bring the milk to a boil over moderate heat. Add
the cream and 3/4 of the cheese. Stir to blend. Season with salt, pepper
and a grating of nutmeg. Add the potatoes and mix well with a wooden spoon. Cook over low heat, stirring from time to time, until the potatoes
are soft, about 20 minutes. Taste for seasoning.
3. Thoroughly rub the inside of the baking dish with garlic. Transfer the potatoes and their liquid to the baking dish. Sprinkle with the remaining cheese and the butter.
4. Place in the center of the oven and bake until the potatoes are cooked through and the top is crisp and golden, about 1 hour and 15 minutes.
Serve immediately.

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