Yield: 4 to 6 servings

Recipe from Elizabeth E. Skipper

This quintessential French dish differs from most potato gratins in that there is no cheese used. Try this and you will never miss the cheese again.

See “How to cook the perfect gratin dauphinois” for more information.

• 1-2cloves garlic, peeled
• 1-2TBS butter, softened
• Kosher salt
• pepper
• nutmeg
• 3-5lbs Russet potatoes (see below for quantity)
• 1-4cups heavy cream

Press or smack the garlic to get the juice flowing. Rub inside of baking dish with garlic. Let the garlic dry on the dish. Now butter the dish generously.

The size of the baking dish sets the quantities:

1½ quart: 3 pounds potatoes, 1 to 1½ cups of heavy cream

8 x 11: 3 pounds potatoes, 2 to 2½ cups of heavy cream

9 x 13: 5 pounds potatoes, 1 quart of heavy cream

Slice the potatoes thin. Use mandolin or food processor with the slicer attachment, thinner is best.

Place a single layer of potatoes in the bottom of dish. Salt fairly heavily. Add “enough” pepper. Sprinkle on very little nutmeg. Pour on some heavy cream. Continue adding layers, seasoning and cream. Cover the top layer with cream.

Bake: (for 1½ quart baking dish, larger dish may need more time)

325°F oven, 1¾ – 2 hours,

350°F oven, 1½ hours.

400°F oven, 1 – 1¼ hours.

Test with skewer or long tined fork. Should be tender in center, browned on top. If it gets too brown, lower temperature or cover loosely with foil.