Potatoes au Gratin (Dauphinoise)

Preparation

1. 1
   Step 1

   Preheat the oven to 180°C.

2. 2
   Step 2

   In a jug, combine 30 g melted butter, 360 ml cream, and 2 minced garlic cloves.

3. 3
   Step 3

   Peel the 1.25 kg potatoes and slice them into thin rounds of approximately 3 mm thickness.

4. 4
   Step 4

   Spread one-third of the potato slices evenly in a baking dish.

5. 5
   Step 5

   Pour one-third of the cream mixture over the first layer of potatoes.

6. 6
   Step 6

   Season with one-third of the 1 tsp salt, 1/4 tsp pepper, and 2 tsp thyme leaves.

7. 7
   Step 7

   Sprinkle with a portion of the 250 g Gruyère cheese.

8. 8
   Step 8

   Repeat the layering process twice more with the remaining potatoes, cream, and seasonings, but omit the cheese on the final top layer.

9. 9
   Step 9

   Cover the baking dish with a lid or aluminum foil.

10. 10
    Step 10

    Bake for 75 minutes until the potatoes are tender when tested with a knife.

    Timer · 75 min
11. 11
    Step 11

    Remove the cover, top with the remaining Gruyère cheese, and bake for another 15 minutes until golden and bubbly.

    Timer · 15 min
12. 12
    Step 12

    Let the dish stand for 5 minutes before serving.

    Timer · 5 min