Creamy dauphinoise potatoes: a French scalloped potato bake with garlic, nutmeg and cream! Then perfect potato side dish...
Then place the pan over medium-low heat until simmering. Simmer the potatoes gently for about 5 minutes, don’t let it cook vigorously because it will boil over. Then take the pan off the heat and let the cream rest for another 10 minutes until cooled a little. In the meantime generously butter a baking dish.
Strain the cream. Layer half of the sliced potatoes in the dish. Pour half of the lukewarm cream mixture on top.
Add the remaining potatoes and finish with the remaining cream.
Cover the potatoes with some tinfoil. Then put the dish in a preheated oven at 320°F (160°C) for about an hour until the potatoes are soft. Turn the oven off and let the dish rest in it for another 15 minutes. Serve the potatoes hot.