Low Histamine 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
¼ tsp freshly ground black pepper
¼ tsp freshly grated nutmeg
Ingredient note
Low histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
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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