Ingredients (serves 6)
1.2 kg firm-fleshed potatoes (such as Charlotte, Amandine, or Monalisa)
300 ml heavy cream (30% fat)
300 ml whole milk
2 cloves garlic
40 g butter (preferably high-quality, such as Isigny butter)
1 pinch grated nutmeg (optional, for a warm note)
Fine salt and freshly ground black pepper
50 g grated Gruyère or Comté cheese (optional, for a gratinéed crust)
Preparing Cyril Lignac’s Dauphinoise Potatoes
