Potatoes au Gratin (Dauphinoise)
by Tavolino
A luxurious French potato bake featuring thinly sliced starchy potatoes layered with a rich garlic-infused cream sauce, fresh thyme, and melted Gruyère cheese.
Ingredients
- Starchy potatoes 1.25 kg
- Full fat cream 360 ml
- Garlic cloves 2
- Unsalted butter 30 g
- Salt 1 tsp
- Pepper 1/4 tsp
- Gruyère cheese 250 g
- Fresh thyme leaves 2 tsp
Preparation
- 1
Preheat the oven to 180°C.
- 2
In a jug, combine 30 g melted butter, 360 ml cream, and 2 minced garlic cloves.
- 3
Peel the 1.25 kg potatoes and slice them into thin rounds of approximately 3 mm thickness.
- 4
Spread one-third of the potato slices evenly in a baking dish.
- 5
Pour one-third of the cream mixture over the first layer of potatoes.
- 6
Season with one-third of the 1 tsp salt, 1/4 tsp pepper, and 2 tsp thyme leaves.
- 7
Sprinkle with a portion of the 250 g Gruyère cheese.
- 8
Repeat the layering process twice more with the remaining potatoes, cream, and seasonings, but omit the cheese on the final top layer.
- 9
Cover the baking dish with a lid or aluminum foil.
- 10
Bake for 75 minutes until the potatoes are tender when tested with a knife.
- 11
Remove the cover, top with the remaining Gruyère cheese, and bake for another 15 minutes until golden and bubbly.
- 12
Let the dish stand for 5 minutes before serving.