Gratin Dauphinois
A classic French Gratin Dauphinois, featuring thinly sliced potatoes baked in a rich, creamy sauce infused with garlic and herbs, and topped with melted cheese.
A classic French Gratin Dauphinois, featuring thinly sliced potatoes baked in a rich, creamy sauce infused with garlic and herbs, and topped with melted cheese.
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Peel the potatoes and slice them very thinly, about 1/8-inch thick.
Grease a round baking dish with butter.
Arrange the potato slices vertically in a circular, fanned-out pattern inside the prepared dish.
In a mixing bowl or saucepan, combine the heavy cream, milk, smashed garlic cloves, bay leaf, and dried thyme.
Season the cream mixture with salt and pepper, then whisk to combine.
Carefully pour the cream mixture over the arranged potatoes, ensuring it seeps between the slices.
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.
Remove the dish from the oven and discard the parchment paper.
Sprinkle the shredded Gruyère cheese evenly over the top of the potatoes.
Return the dish to the oven, uncovered, and bake for another 15-20 minutes, until the cheese is melted, bubbly, and golden brown.
Let it rest for a few minutes, then garnish with dried parsley before serving.
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