Gratin Dauphinois is a classic French potato side dish made up of thinly sliced potatoes, heavy cream, and a hint of Gruyere cheese baked in the oven until golden and potatoes are cooked through for an hour.
Using the Magimix grate the cheese using the 2-mm grating disc and set aside.
Peel and wash the potatoes, and dry well.
Using the 2-mm slicing disc, cut the potatoes into thin slices.
Preheat the oven to 355 degrees.
Peel the garlic and cut in half. Rub a square glass dish with the garlic, followed by butter.
Cover the bottom of the dish with a layer of sliced potatoes. Add some of the cheese, salt and pepper, and 1 tablespoon of heavy whipping cream. Repeat until you have used up all the ingredients (I had about 5 layers).
In a separate bowl stir nutmeg into the milk and pour over the layered potatoes. Then top with the remaining cheese.
Place the glass dish on a baking sheet, and bake for 1 hour or until liquid has absorbed and the top is golden brown. Garnish with fresh chopped parsley and serve immediately.
Even Slices - It is so important that your potatoes are evenly sliced for accurate cooking time. The thinner the better which is why it's good to use a 2-mm slicing disc on a food processor or a mandolin at the thinnest setting.
Best potatoes for Gratin Dauphinois - You must use Russet Potatoes for this recipe. You could also use Idaho Potatoes if you can't find Russets. Red potatoes are too starchy and waxy and will not yield the same results.
Time Saver - To save time you can purchase grated Gruyere cheese.