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1
Preheat the oven to 350F.
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2
Rub the inside of the gratin with the garlic clove.
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3
Use 1 tablespoon of the butter to grease the dish.
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4
Heat the milk and 3/4 of the cream in a large conventional saucepan until bubbles just begin to appear around the edge of the pan.
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5
In a medium bowl, beat the egg lightly.
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6
Gradually whisk in the hot creamy milk in a thin stream to temper the egg.
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7
Add 3/4 cup of the cheese, return to the saucepan, and cook over medium heat, stirring, for 3 to 4 minutes to melt the cheese.
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8
Season with salt, pepper, and nutmeg.
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9
Add the potato slices to the sauce and stir to coat.
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10
Transfer to the buttered gratin and spread out in an even layer.
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11
Sprinkle the remaining 1/4 cup cheese on top and dot with the remaining 1 tablespoon butter.
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12
Set in the oven.
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13
Raise the heat to 400F and bake for 1 hour.
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14
Transfer the gratin to a wooden surface or folded towel to prevent cracking; let cool for 15 minutes.
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15
Loosen the sides of the gratin with a flat knife and, brush the top of the gratin with the remaining 1/4 cup heavy cream.
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16
Return the baking dish to the oven to bake for 15 minutes.
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17
Turn off the heat and let the gratin finish browning in the receding heat for 30 minutes longer.
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18
Gratin Dauphinais in the Style of the French Alps:
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19
Some cooks, particularly in the Vercors near the Drome in eastern France, make this dish differently.
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20
There the potatoes are simmered in milk--with no cream--until they are just tender but still quite firm a day in advance.
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21
They are then left to soak in the hot milk overnight.
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22
The next day the milk is drained off and the potatoes are arranged in a gratin dish, covered with cheese and butter, and baked quickly in a hot oven until golden brown.
