Gratin Dauphinois
1 hour 20 minutes
Total Time
1 h
Cooking Time
20 min
Preperation Time
Ingredients
| A little butter for the pan | |
| 2x | clove of garlic |
| 400 g | Whipping cream |
| 100 ml | Milk |
| 4 branches | fish thyme |
| 25 g | Freshly grated Parmesan |
| Freshly grated nutmeg | |
| Salt, pepper | |
| 1 kg | firm-cooking potatoes |
Instructions
Step 1 of 5:
Preheat the oven to 180 degrees Celsius. Brush the serving pan (28 cm) with butter.
Step 2 of 5:
Peel the garlic and press it. Then add the pressed garlic to the cream, pour in the milk, wash two sprigs of thyme and add them. Heat the cream mixture in a pot until it almost begins to simmer, then remove from heat. Afterwards, remove the thyme sprigs and add nutmeg.
Step 3 of 5:
Wash, peel, and thinly slice the potatoes. Then pat them dry. Layer them in the pan like roof tiles from the outside in, seasoning each layer of potato with a little salt and pepper. Then pour the cream mixture over them and finally sprinkle with Parmesan cheese.
Step 4 of 5:
Bake in the oven on the middle rack for about 1 hour, until the potatoes are cooked, the cream has partially reduced, and a light brown crust has formed.
Step 5 of 5:
Sprinkle with fresh thyme and serve.
