Potatoes au Gratin
A classic French potato dish with layers of thinly sliced potatoes, cream, garlic, and melted gruyere cheese, baked until golden and bubbling.
Ingredients
- *1.25 kg (2.5 lb) starchy potatoes (Russet, Sebago, or Maris Piper)
- *1 1/2 cups heavy cream
- *2 garlic cloves, minced
- *30g (2 tbsp) unsalted butter, melted
- *2 1/2 cups gruyere cheese (or mozzarella), freshly grated
- *2 tsp fresh thyme leaves (optional but recommended)
- *1 tsp salt
- *1/4 tsp black pepper
Instructions
- 1
Place butter, cream, and garlic in a jug and mix until combined.
- 2
Preheat oven to 180°C (350°F).
- 3
Peel potatoes and slice them 1/8 inch (3 mm) thick using a mandoline slicer if available.
- 4
Spread 1/3 of the sliced potatoes in a baking dish, pour over 1/3 of the cream mixture, and scatter with 1/3 of the salt, pepper, and thyme. Sprinkle with 3/4 cup cheese.
- 5
Repeat with the second layer of potatoes, cream mixture, seasonings, and 3/4 cup cheese.
- 6
Add the final layer of potatoes, cream mixture, and seasonings, but do not add cheese to this layer yet.
- 7
Cover with a lid or foil and bake for 1 hour 15 minutes or until potatoes in the middle are soft when tested with a knife.
- 8
Remove foil, top with remaining cheese, and bake for another 10-15 minutes until golden and bubbly.
- 9
Let stand for 5 minutes before serving.