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Crafting the ultimate potato gratin : the one recipe to rule them all

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After lots of research and testing various existing gratin making techniques I am today re-visiting the making of the potato gratin. Get the recipe:

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I went on a quest to be able to bring you a gratin dauphinois recipe that works every single time and will bring you perfectly cooked potatoes, the right amount of creaminess and texture with an oven cooking time of an hour. Also important, is the look, this gratin will bring you what I call the "brickwork look". Which is the visual aspect of potatoes perfectly stacked on top of each other when cutting the gratin. Enjoy.

UPDATED RECIPE: ( I have adjusted the ingredients to be able to just pour all the liquid over the potatoes without any reduction) For smaller portion just divide everything by half.

🧅🥕INGREDIENTS🥕🧅
1.5 kg (3.3 pound) of waxy yellow flesh potatoes. ( I used dutch cream potatoes)
600 ml (17 fluid oz) of heavy whipping cream
200 ml (3.4 fluid oz) crème fraîche
200 ml (3.4 fluid oz) whole milk
1 tablespoon of plain butter (to coat the gratin dish)
4 cloves of garlic. ( 2 bruised and kept whole and 2 finely diced for the gratin dish))
Seasoning:
salt, pepper and freshly grated nutmeg

Cooking time:
Pre-cooking the potatoes: 15 to 20 minutes from boiling point
Gratin oven cooking time (I used a fan forced oven): 45 minutes to an hour at 160 degrees Celsius (320 Fahrenheit)

The gratin dish is used (affiliate link)
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Notes:
* The potatoes have to be cut into 4 to 5 millimetre (around 0.15 inches) thick slices using a mandoline or a food processor.
* ONCE COOKED THE GRATIN HAS TO REST FOR AN HOUR AT ROOM TEMPERATURE TO ALLOW FOR THE CREAM TO SET.

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