Pommes Dauphinoise (Potatoes au Gratin)


  • 1 1/2 cups milk
  • 2 garlic cloves
  • 2 tablespoons unsalted butter, softened
  • 1 1/2 pounds Yukon Gold potatoes
  • 2 cups grated Gruyere
  • Salt and pepper


1 _ Heat the oven to 425 degrees. Put the milk in a small heavy saucepan and peel and smash one of the garlic cloves. Add it to the pot and then heat the milk gently until it starts to bubble at the edges. Remove from the heat and let steep while you continue with the recipe.

2 _ Peel the second garlic clove, cut it in half and rub the cut side around the inside of an oval gratin dish about 9 inches long and 2 inches deep. Rub 1 tablespoon of the butter over the inside of the baking dish.


4 _ Remove the garlic clove from the hot milk and pour the milk evenly over the potatoes. Dot the top of the potatoes with the remaining tablespoon of butter and bake the gratin for about 30 minutes, until it's browned and bubbly. Let the potatoes cool for 5 minutes before serving.