Low Sodium Dauphinoise Potatoes

Total time1 hr 45 min

Prep time20 min

Cook time1 hr 15 min

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Ingredients

6 servings

2 lbs (about 900g) starchy potatoes, such as russet or yukon gold, peeled
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2 cups heavy cream
1 cup whole milk
2 cloves garlic, peeled and halved
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp freshly ground black pepper
¼ tsp freshly grated nutmeg
1 tbsp unsalted butter, softened

Instructions

1
Preheat the oven to 325°F (165°C). Rub the inside of a 9×13-inch baking dish all over with the softened butter and set aside.
2
Combine the heavy cream, milk, garlic, salt, pepper, and nutmeg in a large saucepan over medium heat, stirring occasionally, until the mixture just begins to steam and small bubbles appear at the edges — do not let it boil. Remove the garlic halves and discard them.

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