Recipe- French Classic Potatoes Au Gratin

Potatoes au Gratin – forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme.If you’re wondering what the difference is between Scalloped Potatoes and Au Gratin Potatoes, scalloped potatoes are made with a flour-butter-milk roux, whereas Potatoes au Gratin are made with 100% indulgence: cream, butter and cheese.

Ingredients

1 1/2 cups cream , full fat
2 garlic cloves , minced
30g / 2 tbsp unsalted butter , melted
1.25 kg / 2.5 lb starchy potatoes , Russet, Sebago, Maris Piper
1 tsp salt
1/4 tsp pepper
2 1/2 cups gruyere cheese (or mozzarella) , freshly grated yourself
2 tsp thyme leaves , fresh

Method

- Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.

- Preheat oven to 180°C/350°F.

- 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.