Servings: 2
Ingredients
Potatoes
- 500 g firm, waxy potatoes
For the baking dish
- 0,5 clove garlic
- 5 g butter
Seasoning
- 6 pinches ground nutmeg
- 6 pinches salt
- 6 grinds black pepper
Cream mixture
- 10 cl milk
- 15 cl heavy cream
Procédé
Preparation
- Wash and peel the potatoes.500 g firm, waxy potatoes
- Slice the potatoes very thinly with a mandoline or a very sharp knife. Do not rinse the slices after cutting.
- Rub the baking dish with the half clove of garlic, then butter the bottom and sides.0,5 clove garlic, 5 g butter
Assembly
- Arrange a layer of potato slices, overlapping them slightly, then season with salt, pepper, and nutmeg. Repeat, alternating layers and seasoning, until all the potatoes are used.6 pinches ground nutmeg, 6 pinches salt, 6 grinds black pepper
- Mix the milk and cream in a bowl, then pour over just until the liquid comes level with the top layer of potatoes.10 cl milk, 15 cl heavy cream
Air fryer cooking
- Place the dish in the air fryer basket and cook for 40 minutes at 160 °C.
- Check for doneness with the tip of a knife: it should slide into the center without resistance. If not, continue cooking.
Finishing
- Let the gratin cool slightly for a few minutes before serving, directly in the baking dish.
Notes
Choosing the dish: use an air fryer-safe dish (ceramic, Pyrex-style glass, silicone rated up to 200 °C, or an aluminum tray). Leave about 2 cm between the surface of the gratin and the top heating element to prevent the top from burning.
Do not rinse the slices: the starch is the only binder (no egg or flour), and it helps the milk-and-cream mixture thicken as it cooks.
Slice thickness: aim for even slices 2 to 3 mm thick (a mandoline helps a lot): uneven slices lead to uneven cooking.
Liquid level: it should just come level with the top layer. Too much liquid makes the gratin boil and turn “soupy”; too little dries out the top.
Garlic: rub the dish with garlic rather than adding minced garlic, which can burn and turn bitter.
If the top browns too quickly: cover with aluminum foil for the first 20 minutes, then uncover to let a crust form.
Doneness test: the only reliable indicator is the tip of a knife inserted into the center; it should slide through without resistance.
Reheating: reheat at 140 °C for 8 to 10 min, then finish at 160 °C for the last 2 minutes to crisp it back up.
Good to know: a traditional gratin dauphinois does not contain cheese; its golden color comes from the cream and the starch.
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