- 2 lbs of potatoes
- 1 liter of cream (creme fraiche)
- 2 garlic clove
- salt and pepper
Directions:
Peel and cut the potatoes in thin slices. Press the garlic (or cut it in really small pieces).
Put the garilc in a gratin dish and coat the bottom with cream.
Alternate layers of potatoes, cream, garlic, salt and pepper, until there are no more ingredients.
Finish while coating the top with cream, salt and pepper.
Cook at 350°F for at least an hour, or 280°F gor 1 1/2 hour... The lower the temperature, the longer the cooking time, the more the potatoes will melt and the best the dish will be!
Some people add cheese on top of it, but it is not the TRUE Gratin Dauphinois anymore then... But it is good too!
