Name: Gratin Dauphinois
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 lbs potatoes, peeled and thinly sliced; 1 tbsp butter, for greasing; 2 cups heavy cream; 2 cups milk; 2 cloves garlic, smashed; 1 bay leaf; 1 sprig dried thyme; 1 tsp coarse salt; 1/2 tsp black pepper, freshly ground; 1 cup Gruyère cheese, shredded; 1 tsp dried parsley, for garnish

1

Peel the potatoes and slice them very thinly, about 1/8-inch thick.

2

Grease a round baking dish with butter.

3

Arrange the potato slices vertically in a circular, fanned-out pattern inside the prepared dish.

4

In a mixing bowl or saucepan, combine the heavy cream, milk, smashed garlic cloves, bay leaf, and dried thyme.

5

Season the cream mixture with salt and pepper, then whisk to combine.

6

Carefully pour the cream mixture over the arranged potatoes, ensuring it seeps between the slices.

7

Cover the dish with a piece of parchment paper and bake in a preheated oven at 375°F (190°C) for 45-60 minutes, or until the potatoes are tender when pierced with a knife.

8

Remove the dish from the oven and discard the parchment paper.

9

Sprinkle the shredded Gruyère cheese evenly over the top of the potatoes.

10

Return the dish to the oven, uncovered, and bake for another 15-20 minutes, until the cheese is melted, bubbly, and golden brown.

11

Let it rest for a few minutes, then garnish with dried parsley before serving.

Gratin Dauphinois

Ingredients

11 Ingredients

Instructions

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