Gratin Dauphinoise-French Gratin Potatoes

By Pollin

Ingredients

• 3 lbs waxy potatoes , peeled and thinly sliced (such as Desiree, Golden Wonder, Maris Piper, Idaho or King Edward)
• 6 ounces gruyere cheese , grated
• 3/4 pint double cream
• salt
• fresh ground black pepper
• 2 -4 garlic cloves , peeled and crushed
• 2 sprigs fresh thyme
• 1 ounce butter
• cheese , for topping (optional)

Details

Servings 4
Cooking time 1mins
Adapted from food.com

Preparation

Step 1

Preheat the oven to 300F/150C/gas mark 2.
2
Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal - the potatoes tend not to catch), and grease it will with some of the butter.
3
Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.
4
Sprinkle cheese on the top of the last layer.
5
Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.
6
Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.
7
Serve bubbling hot as a main meal or as an accompaniment.