Dauphinois-style potato gratin with cream

Treat (and impress!) all your guests this year with these sophisticated potatoes.

Ingredients

Servings: 6

• 2 tablespoons butter

• 2 cloves garlic

• 5 or 6 Yukon Gold potatoes, peeled

• 1 ½ cups 35% heavy whipping cream

• 1/2 teaspoon ground nutmeg

• Salt and pepper, to taste

• 1 ½ cups sharp cheddar cheese, grated

• Fresh parsley, chopped (optional)

Directions

1. Preheat the oven to 375 F. Generously butter a cast-iron skillet or ovenproof dish. Rub the bottom of the dish with the halved garlic cloves for added flavour. Discard the garlic.

2. Using a mandolin or a sharp knife, cut the potatoes into thin slices that are about two to three millimetres thick.

3. In a saucepan, gently heat the heavy whipping cream with a minced clove of garlic, nutmeg, salt and pepper. Add the potato slices to the hot cream. Simmer gently for five minutes to soften (do not boil).

4. Transfer everything to the buttered dish, spreading the potatoes in even layers. Pour the rest of the cream over the potatoes. Sprinkle evenly with grated cheese.

5. Cover with aluminum foil and bake in the oven for 30 minutes. Remove the foil and continue baking for 20 to 25 minutes, until the top is golden brown and bubbling.

6. Let the pan rest for 10 minutes before serving. Garnish with fresh parsley, if desired.