Eggless Dauphinoise Potatoes
Total time1 hr 45 min
Prep time20 min
Cook time1 hr 15 min
4.5(17)
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Learn more →Ingredients
6 servings
- 2 lbs (about 900g) starchy potatoes, such as russet or yukon gold, peeled
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, peeled and halved
- 1 tsp kosher salt
- 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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