Potatoes Au Gratin (Dauphinoise)
Side Dish
Ingredients
1 1/2 cups cream , full fat (Note 1)
2 garlic cloves , minced
30g / 2 tbsp unsalted butter , melted
1.25 kg / 2.5 lb starchy potatoes , Russet, Sebago, Maris Piper (Note 2)
1 tsp salt
1/4 tsp pepper
2 1/2 cups gruyere cheese (colby, cheddar, havarti or tasty), freshly grated yourself (Note 3)
2 tsp thyme leaves , fresh (optional – but highly recommended)
Directions
Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.
Preheat oven to 180°C/350°F (both fan and standard ovens).
Slice potatoes: Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!
Layer 1: Spread 1/3 of the potatoes in a baking dish (Note 3), then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.
Layers 2 & 3: Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).
Cover & bake: Cover with lid or foil, and bake for 1 hour 15 minutes or until the potatoes in the middle are soft (use knife to test), it might take 1 1/2 hours. (Note 5)
Top with cheese, bake again: Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5 minutes before serving.
Nutrition
Serving: 110g Calories: 167cal (8%) Carbohydrates: 14.2g (5%) Protein: 5.7g (11%) Fat: 10g (15%) Saturated Fat: 6g (38%) Cholesterol: 31mg (10%) Sodium: 281mg (12%) Potassium: 364mg (10%) Fiber: 2.1g (9%) Sugar: 1.6g (2%) Vitamin A: 300IU (6%) Vitamin C: 23.1mg (28%) Calcium: 160mg (16%) Iron: 0.7mg (4%)