Saturday, March 19, 2011

Gratin Dauphinoise

  • 3 pounds potatoes, thinly sliced
  • 6 ounces Gruyere cheese, grated
  • ¾ pint double cream
  • Salt
  • Fresh Ground Pepper
  • 2-4 garlic cloves, peeled and crushed
  • 2 sprigs fresh thyme
  • 1 ounce butter
Grease a heavy-bottomed baking dish with some of the butter.

Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling with cheese on each layer.
Sprinkle with cheese on the last layer.

Put the cream, garlic and sprigs of thyme in a pan and bring them gently to a boil, then remove the thyme and pour the hot cream over the potatoes.
Dot the top with remaining butter, and cheese, if desired.

Bake for about 1 -1 ½ hours at 300, or until the potatoes are soft and the top is crispy and golden brown.

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