Gratin Potatoes
Gratin Potatoes, also known as Dauphinoise, are a rich and creamy side dish made with layers of thinly sliced potatoes, cream, and cheese, perfect for special occasions or cozy dinners.
Ingredients
For the potato gratin
- 1.5 cups cream (full fat)
- 2 cloves garlic (minced)
- 30 g unsalted butter (melted)
- 1.25 kg starchy potatoes (Russet, Sebago, Maris Piper) Peel and slice 1/8"/3 mm thick
- 1 tsp salt
- 0.25 tsp pepper
- 2.5 cups gruyere cheese (freshly grated) Reserve some for topping
- 2 tsp thyme leaves (fresh, optional)
Instructions
Preparation
- Place butter, cream, and garlic in a jug. Mix until combined.
- Preheat oven to 180°C/350°F.
- Peel the potatoes and slice them 1/8"/3 mm thick.
Layering
- Spread 1/3 of the potatoes in a baking dish, pour over 1/3 of the cream mixture, scatter with 1/3 of the salt, pepper, and thyme, then sprinkle with 3/4 cups cheese.
- Repeat steps for the 2nd and 3rd layers without finishing with cheese on top.
Baking
- Cover with a lid or foil and bake for 1 hour 15 minutes until the middle potatoes are soft.
- Remove the foil, top with cheese, and bake for a further 10 to 15 minutes until golden and bubbly.
- Stand for 5 minutes before serving.
Notes
Use a mandoline slicer for even potato slices, feel free to add other cheese varieties for different flavors, and for a bit of crunch, you can top the dish with breadcrumbs.