French Scalloped Potatoes Recipe (Pommes de Terre Dauphinoise)
These potatoes taste far richer than you would expect even with only a little cream — they are delicious with just about everything, but in France, they are nearly always served with roast lamb.
- 1 kg/21/4 lb potatoes
- 900 ml/1 1/2 pints/32/3 cups milk
- Pinch of freshly grated nutmeg
- 1 bay leaf
- 15—30 ml/1—2 tbsp butter, softened
- 2 or 3 garlic cloves, very finely chopped
- 45-60 ml/3—4 tbsp crème fraîche or whipping cream (optional)
- Salt and freshly ground black pepper
- Preheat the oven to 180°C/ 350°F/Gas 4. Cut the potatoes into fairly thin slices.
- Put the potatoes in a large saucepan and pour over the milk, adding more to cover if needed. Add the salt and pepper, nutmeg and the bay leaf. Bring slowly to the boil over a medium heat and simmer for about 15 minutes until the potatoes just start to soften, but are not completely cooked, and the milk has thickened.
- Generously butter a 36 cm/ 14 in oval gratin dish or a 2 litre/31/4 pint/ 8 cup shallow baking dish and sprinkle the garlic over the base.
- Using a slotted spoon, transfer the potatoes to the gratin or baking dish. Taste the milk and adjust the seasoning, then pour over enough of the milk to come just to the surface of the potatoes, but not cover them. Spoon a thin layer of cream over the top, or, if you prefer, add more of the thickened milk to cover.
- Bake the potatoes for about 1 hour until the milk is absorbed and the top is a deep golden brown. #Cook’s Tip# If cooked ahead, this dish will keep hot in a low oven for an hour or so, if necessary, without suffering; moisten the top with a little extra cream, if you like.