Dauphinoise Potatoes Recipe (No Cheese)

Name: Dauphinoise Potatoes Recipe (No Cheese)
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Québécoise
Ingredients: 2 kg (4 lb) yellow potatoes (Yukon Gold); 2 garlic cloves: 1 halved, 1 finely chopped; 2 tbsp (30 ml) unsalted butter, softened; 750 ml (3 cups) whole milk; 500 ml (2 cups) heavy cream 35%; 1 sprig fresh thyme; 1 bay leaf; ½ tsp ground nutmeg; Salt and freshly ground pepper

Preparation 25 min
Cooking 1 h 25 min
Servings 8
Freezing Absolutely

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Ingrédients

2 kg (4 lb) yellow potatoes (Yukon Gold)
2 garlic cloves: 1 halved, 1 finely chopped
2 tbsp (30 ml) unsalted butter, softened
750 ml (3 cups) whole milk
500 ml (2 cups) heavy cream 35%
1 sprig fresh thyme
1 bay leaf
½ tsp ground nutmeg
Salt and freshly ground pepper

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Preparation

Preheat the oven to 375°F (190°C).
Rub the inside of a 13 x 9 inch (33 x 23 cm) baking dish with the halved garlic clove, then butter it generously.
Peel the potatoes and slice them into 3 mm rounds on a mandoline. Do not rinse them: the starch is what thickens the sauce.
In a large pot, combine the potato slices, milk, cream, chopped garlic, thyme, bay leaf and nutmeg. The liquid should almost cover the slices. Season generously with salt and pepper.
Bring to a gentle simmer over medium heat, then cook for 10 minutes over low heat, stirring gently, until the liquid thickens slightly. Taste the liquid and adjust the salt.
Remove the thyme and bay leaf. Transfer everything to the buttered dish, laying the slices flat and pouring the liquid over: it should come up to about 1 cm below the top of the potatoes.
Bake uncovered for 1 hour to 1 hour 15, until a knife slides through without resistance and the top is evenly golden.
Let rest for 15 minutes before serving: this is when it sets and cuts cleanly.