300 ml cream
1 bunch thyme
1 bay leaf
1 rosemary sprig
1 T black peppercorns
6 garlic cloves, sliced
1 T sea salt
1 t nutmeg
Butter for greasing
4 lbs russets
6 oz gruyere
2 9x13 pyrexes
Place milk and cream in saucepan.
Add thyme, bay, rosemary, peppercorns, garlic, and salt.
Cook over low-medium heat, stirring occasionally, until simmerring.
Remove from heat, grate in nutmeg, cover, and let sit 30 mins.
Preheat oven to 325°.
Grease a baking dish with butter.
Peel potatoes.
Using a food processor or mandoline, slice very thinly.
Strain cream and gently coat potato slices.
Keeping slices flat and even, layer potatoes in one dish.
(> 10 thin layers easily)
Pour remaining cream over potatoes.
Bake uncovered, 75 mins.
Remove from oven, cover with parchment, and place second pyrex on top.
Fill with heavy weights and let rest 15 mins.
Cover with shredded gruyere and broil a few mins or until golden.
Serve with an extra sprinkling of nutmeg and a sprig of herbs if desired.
Slices of dauphinoise can be frozen for later or fried in butter.
(Orignal recipe does not use gruyere).
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