French Gratin Dauphinois Potatoes

By Zopmama

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 (swiss if you can't find gruyere)
• 1 1/2 cups heavy 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
Preparation time 15mins
Cooking time 105mins
Adapted from geniuskitchen.com

Preparation

Step 1

Directions

Preheat the oven to 300F.

Take a heavy-bottomed dish or an ovenproof gratin dish, and grease it well with some of the butter.

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.

Sprinkle cheese on the top of the last layer.

Put the heavy cream, garlic and sprigs of thyme in a pan and bring to them gently to a boil, then remove the thyme and pour hot cream over the potatoes.

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.

Serve bubbling hot as a main meal or as an accompaniment.