Potatoes au Gratin (Dauphinoise)

• portions: 8 servings
• temps actif: 15 minutes
• temps total: 1 hour 45 minutes

Ingrédients

1 1/2 cups cream (, full fat, Note 1)

2 garlic cloves (, minced)

30g / 2 tbsp unsalted butter (, melted)

1 ¼ kg / 2.5 lb starchy potatoes (, Russet, Sebago, Maris Piper, Note 2)

1 tsp salt

1/4 tsp pepper

2 1/2 cups gruyere cheese (colby, cheddar, havarti or tasty, freshly grated yourself, Note 3)

2 tsp thyme leaves (, fresh, optional - but highly recommended)

Instructions

Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.

Preheat oven to 180°C/350°F (both fan and standard ovens).

Slice potatoes: Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!

Layer 1: Spread 1/3 of the potatoes in a baking dish (Note 3), then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.

Layers 2 & 3: Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).

Cover & bake: Cover with lid or foil, and bake for 1 hour 15 minutes or until the potatoes in the middle are soft (use knife to test), it might take 1 1/2 hours. (Note 5)

Top with cheese, bake again: Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5 minutes before serving.

Nutrition

• Taille de Portion: 110 g
• Calories: 167 kcal
• Lipides Totaux: 10 g
• Lipides Saturés: 6 g
• Cholestérol: 31 mg
• Sodium: 281 mg
• Glucides Totaux: 14.2 g
• Fibres Diététiques: 2.1 g
• Sucres Totaux: 1.6 g
• Protéines: 5.7 g