Gratin Dauphinois

This gratin Dauphinois recipe is the classic potatoes au gratin in France.
This is perfectly serve with some meat or chicken.

Ingredients: 

• 5 cups whole milk
• 2 pounds (1,5 kg) baking potatoes, peeled and cut crosswise into 1/4 inch slices
• 1 1/2 cups heavy cream
• 1 1/2 cups crème fraiche (substitute sour cream)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/16 teaspoon (pinch) freshly grated nutmeg
• 2 tablespoons butter, softened
• 2/3 cup grated Gruyere cheese

Preparation:

In a large saucepan over medium heat, bring the potatoes and milk to a gentle simmer. Continue simmering the potatoes for 15 minutes, until they just start to turn tender.
Preheat the oven to 350F (180°C). Drain the milk from the pan and add the heavy cream, crème fraiche, salt, pepper, and nutmeg to the hot potatoes. Heat the cream-crème fraiche to just under a simmer (a few bubbles are fine) for 10-15 minutes, until the potatoes are very tender, but not falling apart.
Butter a large baking dish and spread the potato-cream mixture into the dish. Sprinkle the Gruyere cheese over the potatoes and bake for 20-25 minutes, until the potatoes are golden brown on top.
This gratin Dauphinois recipe makes 6 large servings.

Bon Appetit !