Gratin Dauphinois

• Vegetarian
• Gluten free

• Produce

  • 1/2 clove Garlic
  • 1 1/4 lb Potatoes, starchy
  • 1 Thyme

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 2 tbsp Butter, unsalted
  • 3 oz Gruyere cheese
  • 1/2 cup Heavy cream

Found on monpetitfour.com

Description

Directions

• Preheat the oven to 425°F. Warm the heavy cream in a small saucepan over low heat.
• Meanwhile, prepare your potatoes by peeling and slicing them. Place them in a bowl of cold water until ready to use.
• Rub the cut side of the garlic clove all over the bottom and sides of a standard 9-inch pie dish. Smear a tablespoon of the unsalted butter all over the bottom and sides of the dish.
• Drain the potatoes and pat them dry with a paper towel. Place a layer of potato slices all along the bottom of the dish, beginning from the outside of the dish and working your way inward in a radial pattern. Assemble a second layer of potato slices, making sure they overlap each other rather than directly stacked on top of each other. Make sure to cover any gaps between the potatoes.
• Sprinkle 1/4 tsp salt and 1/8 tsp pepper all over this layer. Distribute half of the shredded cheese evenly over all the potatoes.
• Arrange the remaining half of potato slices just like you did the first half. Sprinkle the remaining 1/4 tsp salt and 1/8 tsp pepper. Cut the remaining tablespoon of butter into cubes and distribute the butter cubes among the surface. Pour the hot cream all over the potatoes. Finish by topping the entire dish with the remaining cheese.
• Bake the potatoes for approximately 25 to 30 minutes, until the potatoes are tender and the top has obtained a nice golden brown, crispy surface. Before serving, garnish with a few sprigs of fresh thyme.