Technical Stages :

• Wash, peel andslice the potatoes in approximately 3 mm thick slices. Do not rinse after slicing.
• Place them in a saucepan along with 25 cl milk (whole milk if available), a large knob of butter, salt, pepper and nutmeg.
• Bring to a boil then lower the heat slightly and continue to cook for about 10 minutes.
• Stir from time to time with a spatula to avoid sticking to the pan.
• Potatoes will be coated with a cream.
• Then add 30 cl of crème fraîche.
• Leave to cook on low heat for about 10 minutes.
• Remove from the heat, add garlic.
• Delicately place the potatoes in a gratiné pan.
• Level the surface and leave to cool so that flavours blend.
• Bake at 180° for 20 to 30 minutes.
• Serve in the baking pan.
• The true gratin dauphinois are not victim to grated cheese.
• For those who like it with cheese, before baking, place a layer of grated swiss cheese between each layer of potatoes. Finish with the cheese on top.