Gratin Dauphinois
1 hour 20 minutes
Total Time
1 h
Cooking Time
20 min
Preperation Time
Ingredients
| A little | butter for the Frying Pan |
| 2x | garlic clove |
| 400 g | whipping cream |
| 100 ml | milk |
| 4 sprigs | fresh thyme |
| 25 g | Parmesan, freshly grated |
| freshly grated nutmeg | |
| salt, pepper | |
| 1 kg | waxy 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 through a garlic press. Then add the pressed garlic to the cream, pour in the milk, wash two sprigs of thyme, and add them as well. Heat the cream mixture in a saucepan until it almost starts to simmer, then remove it from the heat. Afterwards, remove the thyme sprigs and add the nutmeg.
Step 3 of 5:
Wash and peel the potatoes, then slice them thinly. Afterwards, pat them dry. Layer them in the Frying Pan from the outside in, overlapping like roof tiles, and season each layer of potatoes with a little salt and pepper. Then pour the cream mixture over them and finish by sprinkling with Parmesan.
Step 4 of 5:
Bake in the oven on the middle rack for about 1 hour, until the potatoes are cooked through, the cream has partly reduced, and a lightly browned crust has formed.
Step 5 of 5:
Sprinkle with fresh thyme and serve.
