Julia Child's Potato Dauphinois Gratin (Potato Bake

• Vegetarian
• Gluten free

• Produce

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

• Baking & Spices

  • 1/8 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 4 tbsp Butter
  • 1 1/2 cups Cream
  • 1 1/2 cups Gruyere cheese, grated

Found on recipetineats.com

Description

Ingredients

• 2 lb /1 kg starchy potatoes (Note 1)
• ½ clove unpeeled garlic
• 4 tablespoons butter, chopped into small cubes (Note 3)
• 1 teaspoon salt
• ⅛ teaspoon pepper
• 1½ cups grated gruyere cheese (or tasty or cheddar)
• 1½ cups cream
• 2 tsp thyme leaves (optional - but highly recommended)

Directions

• Preheat oven to 350F/180C.
• Rub a baking dish or round skillet (square 21 x 21 cm / 8 x 8 or round 23 cm / 9 diameter) with the cut garlic, then smear with 1 tbsp of butter.
• Peel the potatoes and slice them ⅛/3 mm thick. Or use a slicer - makes the job much faster!
• Spread ⅓ of the potatoes in the dish, then scatter over ⅓ of the cream, salt, pepper, cheese, thyme and butter (Note 3).
• Repeat for the 2nd and third layer, finishing with the cheese.
• Cover with lid or foil, and bake for 1 hour to 1 hr 15 min or until the potatoes is soft (use a knife to test), then remove the foil and bake for a further 10 until the top is bubbly and golden. Rest for 10 minutes before serving.

Nutrition