Gratin dauphinois

Gratin dauphinois is a baked dish of thinly sliced potatoes with milk and cream. Chef Simon’s version includes crushed garlic and optional thyme, bay leaf or nutmeg. It contains neither eggs nor cheese.^[1]

The sliced potatoes simmer first in whole milk and a little water, thickening the liquid with their starch. They are transferred to a baking dish and baked before cream is added to the surface for a final period under the grill. The finished gratin rests briefly and can accompany red meat or poultry.^[1]