Patatas gratinadas: un clásico para disfrutar sin culpa | EL COMIDISTA

It's not the lightest dish in history, but paired with a salad, gratin dauphinois is pure creamy indulgence. Ingredients (serves 4) 800 grams Monalisa or sour potatoes 3 garlic cloves (2 for the milk and one for the baking sheet) 400 ml whole milk (fresh milk if possible) 250 ml whipping cream (35% fat) 20 g butter Nutmeg Black pepper Salt Instructions 1. Preheat the oven to 180 degrees. 2. Heat the milk and cream in a saucepan over medium-low heat. Add the thyme and two peeled garlic cloves, crushed with the side of a knife. Make sure it doesn't boil over when it boils. At this point, reduce the heat to low. 3. Peel the potatoes and slice them approximately two millimeters thick with a knife or mandolin. 4. Rub a medium baking dish with the remaining halved garlic clove. Grease it with butter. 5. Arrange a layer of potatoes, slightly overlapping them (see video). Season with salt and pepper and add a pinch of nutmeg. Repeat the process until the potatoes are used up. Tip: Save the best-looking potatoes for the last layer. 6. Pour the milk and cream mixture over the potatoes, straining it through a sieve. 7. Add a few extra pieces of butter on top for a better browning. Tip: Some people add cheese on top, but this isn't the traditional version. 8. Bake for approximately 1 hour and 15 minutes. Check that the potatoes are tender by piercing them with a knife. Let it rest for 10 minutes and serve.