morsels45 said

Gratin dauphinois

Potatoes, cream, garlic, an hour. No cheese, whatever anyone tells you.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

Free, no sign-up, and an answer in about twenty seconds.

How to make gratin dauphinois

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

90 minutes · serves 6 · Easy

1Slice the potatoes 3mm on a mandolin and do not rinse them. The starch is what thickens the cream.
2Rub the dish hard with a cut garlic clove and butter it.
3Simmer the cream, milk, crushed garlic, nutmeg and plenty of salt, then add the potato slices and cook them in it for 10 minutes, stirring gently.
4Tip the whole lot into the dish and press flat.
5Bake at 160C for 60 minutes. A knife should go through without resistance. Rest 15 minutes before serving or it runs.

60 minutes · serves 4 · Very easy