Peeled garlic cloves, cut in half – 2 small cloves
White potatoes, peeled and sliced about 3 mm (⅛ inch) thick – 2.2 lb
Salt – 1 teaspoon
Strong cheddar cheese from L’Ancêtre Fromagerie, grated – 1 cup
Pepper – ¼ teaspoon
Nutmeg – ¼ teaspoon
Preparation
First, preheat the oven to 350°F (175°C).
Then, in a large saucepan, bring the milk, cream, and garlic cloves to a boil. Let the mixture simmer for about 5 minutes before removing the garlic cloves using a slotted spoon.
Next, add the potato slices to the saucepan and bring it all to a boil. Let it simmer, stirring gently (to avoid breaking the potato slices), for 5 minutes before removing from the heat.
Let it cool for about 10 minutes before adding three-quarters of the grated strong cheddar cheese, pepper, and nutmeg to the mixture. Spread it all evenly in a greased 8-inch (20 cm) square dish.
Bake the Dauphinois-style cheese gratin in the oven for 1 hour or until the potatoes are tender and golden brown. Then, let it cool and refrigerate for at least 6 hours.
Using a round cookie cutter, cut out four pieces of gratin (or more if possible) and place the mini gratins on a baking sheet lined with parchment paper. Keep the remaining gratin to serve as a side dish for another meal.
Top the mini round gratins with the remaining cheese and bake for 15 minutes in a preheated oven at 350°F (175°C). If desired, finish cooking under the broiler for a nice gratin effect.
