Gratin Dauphinois

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RECIPE DATA

TITLE: Gratin Dauphinois
SERVES: 8
PREP: 15 min
TOTAL: 75 min

INGREDIENTS
1500 g (about 9⅓ cups chopped) waxy potatoes, 3 mm slices (not rinsed)
4 cloves garlic
2 cups (500 ml) milk
1 cup (250 ml) cream
1½ tsp salt
½ tsp white pepper
¼ tsp nutmeg
40 g (about 2¼ tbsp) butter

STEPS
1. Put 3 cloves garlic in the bowl. Chop. (Rub the dish with the 4th clove and 20 g (about 1 tbsp) butter.)
TM SETTINGS: 3 sec / speed 7
2. Add 500 ml milk, 250 ml cream, salt, pepper, nutmeg and the 1500 g (about 9⅓ cups chopped) sliced potatoes.
TM SETTINGS: 15 min / 90°C / speed soft / reverse
3. Pour into the dish, dot 20 g (about 1 tbsp) butter. Bake 50 min/170°C until deep golden.
4. Portion & store: makes ~8 adult portions (~200 g side); a kid portion is half. Fridge 3 days; freezer 2 months (texture softens a little).

NOTES
Portion size: ~200 g side
Batch note: Dauphiné tradition: potatoes cooked in garlic-infused milk and cream with nutmeg, in a garlic-rubbed buttered dish. No cheese.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 3 days
Freezer life: 2 months (texture softens a little)

SOURCE: https://thermomix-workbook.pages.dev/recipes/gratin-dauphinois/