Potatoes au Gratin Recipe (Dauphinois) by 30Seconds Food

▢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 (or mozzarella) , freshly grated yourself (Note 3)

▢2 tsp thyme leaves , fresh (optional – but highly recommended)

Instructions

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 hr 15 min or until the potatoes in the middle are soft (use knife to test).

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.