Potatoes Dauphinoise

In on March 2, 2017 with No Comments

Info

Preparation Time 15 MINUTES
Cooking Time 50 MINUTES
Difficulty Easy
Servings 6-8 as an accompaniment

Ingredients

4 very large (approximately 700g) Baking Potatoes
1 Onion
2 cloves Garlic
1/2 Cup (125ml) Whole (full fat) Milk
1 Cup (250ml) Double Cream
1 Cup loosely packed (40g) Gruyere Cheese Finely Grated
2 or 3 sprigs fresh Thyme Leaves only
1 Tablespoon Butter

  1. Preheat the oven to 190°C Fan or 200°C.
  2. Use 1/2 teaspoon of the butter to grease an oven dish approximately 18cm x 25cm/7″ x 10″.
      
  3. Peel and slice the potatoes thinly (you can use a mandolin if you have one) and cover the base of the dish with one layer of overlapping potato discs.
      
  4. Remove the ends, peel and finely chop the onion and the garlic and scatter a little of each over the base layer of the potato.
      
  5. Continue layering the potato, garlic and onion, finishing with a layer of potato.
  6. Combine the milk and cream in a jug and carefully pour over the layered potato.
  7. Scatter over the thyme leaves, sprinkle over the grated cheese and dot the top with small pieces of the remaining butter.
  8. Cook for 50 minutes.  The top should be golden brown and bubbling and the layers of potato cooked.

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