Dauphinoise Potatoes
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Cuisine:
Course:
Category
Source:
Servings:
French
Side Dish
Potatoes
Gwen Baker
6
Ingredients:
Instructions:
2 lb /1 kg starchy potatoes, (Note 1)
1 clove unpeeled garlic
2 cloves garlic, chopped
1/2 onion, chopped
4 tablespoons butter, chopped into small cubes (Note 3)
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups grated gruyere cheese, (or tasty or cheddar)
1 1/2 cups cream
2 tsp thyme leaves
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 ‚Öõ"/3 mm thick.
Spread ‚Öì of the potatoes in the dish, then scatter over ‚Öì of the onion, garlic, cream, salt, pepper, cheese, thyme and butter.
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 are 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.