Creamy garlic parmesan potatoes (dauphinoise potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 cloves Garlic
  • 1/2 Onion, large
  • 500 g Potatoes
  • 2 sprigs Thyme, fresh

• Baking & Spices

  • 1 good grating Nutmeg
  • 1 Salt and pepper

• Dairy

  • 75 g Cheese, grated
  • 150 ml Double cream
  • 150 ml Milk

Found on scrummylane.com

Description

Ingredients

• 150 ml / ⅔ cup double cream
• 150 ml / ⅔ cup milk
• 2 cloves garlic, crushed
• a good grating of nutmeg (optional)
• 2 sprigs fresh thyme (plus a bit more for sprinkling)
• 500 grams / 1 pound potatoes, thinly sliced (about 3mm thick)
• ½ a large onion (or 1 smaller one), thinly sliced
• salt and pepper
• 75 grams / 2.5 ounces (about ¾ cup) grated cheese (I used parmesan and cheddar, but gruyère is more traditional)

Directions

• Preheat the oven to 180C / 355F and butter a medium-sized baking dish.
• Place the cream, milk, garlic, nutmeg (if using) and thyme in a medium saucepan and heat to a simmer. Add the potato and onion slices, put a lid on the saucepan and simmer for 10 minutes, until the potatoes are just tender. Give them a good stir after half the cooking time.
• Remove the thyme sprigs, then tip half of the potato mixture into the baking dish. Grind over plenty of salt and pepper and sprinkle over about a third of the cheese.
• Tip the rest of the potato mixture and cream/milk into the dish, smoothing out the top a little, then sprinkle over the rest of the cheese. Grind over a bit more pepper (if you like), then sprinkle over a little more fresh thyme.
• Bake for 25 to 30 minutes until golden and bubbling.

Nutrition