Potato dauphinoise, thin-sliced

Acid cuts cream

Chablis or Aligoté. Same logic as gratin: cream needs acid.

Cold slabs, hot pan. Crisp the edges. Do not steam.

• Potato3.5 lb
• Cream2 cups
• Garlic4 clove
• Nutmeg0.5 oz

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

80 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

Seasoning

Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.

1. Read the whole method before you shop. This is a planning recipe for potato dauphinoise, thin-sliced, not a certified kitchen test.
2. Amounts below are one batch: 8 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. Oven occupancy is 80 minutes per tray. Do not start this tray if the day-of oven window is already full.
5. Season, tray up, roast, rest. Hold only as long as the fixture hold time.
6. Holds about 50 minutes once finished. After that, quality drops — do not invent extra time.
7. Drink pairing: Chablis or Aligoté. Same logic as gratin: cream needs acid.
8. Leftover route: Cold slabs, hot pan. Crisp the edges. Do not steam.
9. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.