Crafting the ultimate potato gratin : the one recipe to rule them all

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Get my free top ten recipe eBook: ➡ https://french-cooking-academy.myflodesk.com/hb6z0zrnq5 Want to join my cooking community ➡ https://www.thefrenchcookingacademy.com/fcaclub After lots of research and testing various existing gratin making techniques I am today re-visiting the making of the potato gratin. Get the recipe: https://bit.ly/35yx8KG 😀 SUBSCRIBE: https://bit.ly/2Of3oJD 💌 NEWSLETTER►https://bit.ly/2lNomli I went on a quest to be able to bring you a gratin dauphinois recipe that works every single time and will bring you perfectly cooked potatoes, the right amount of creaminess and texture with an oven cooking time of an hour. Also important, is the look, this gratin will bring you what I call the "brickwork look". Which is the visual aspect of potatoes perfectly stacked on top of each other when cutting the gratin. Enjoy. UPDATED RECIPE: ( I have adjusted the ingredients to be able to just pour all the liquid over the potatoes without any reduction) For smaller portion just divide everything by half. 🧅🥕INGREDIENTS🥕🧅 1.5 kg (3.3 pound) of waxy yellow flesh potatoes. ( I used dutch cream potatoes) 600 ml (17 fluid oz) of heavy whipping cream 200 ml (3.4 fluid oz) crème fraîche 200 ml (3.4 fluid oz) whole milk 1 tablespoon of plain butter (to coat the gratin dish) 4 cloves of garlic. ( 2 bruised and kept whole and 2 finely diced for the gratin dish)) Seasoning: salt, pepper and freshly grated nutmeg Cooking time: Pre-cooking the potatoes: 15 to 20 minutes from boiling point Gratin oven cooking time (I used a fan forced oven): 45 minutes to an hour at 160 degrees Celsius (320 Fahrenheit) The gratin dish is used (affiliate link) https://amzn.to/2MwIK4a Notes: * The potatoes have to be cut into 4 to 5 millimetre (around 0.15 inches) thick slices using a mandoline or a food processor. * ONCE COOKED THE GRATIN HAS TO REST FOR AN HOUR AT ROOM TEMPERATURE TO ALLOW FOR THE CREAM TO SET. ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84