Gratin Dauphinois
Every so often comfort food like potatoes are a must. These won’t leave you disappointed and if you decide to leave the skin on the potatoes, which I don’t mind - it comes together quickly and bakes in the oven while you do other things. This recipe also works well if you replace the cream with non-dairy milk.
1 cup cream
2 garlic cloves, minced
2 Tablespoons butter
2 lbs. (1kg) Russet potatoes
1/2 teaspoon dried thyme
Salt & Pepper
nutmeg
1/3 cup blue cheese crumbles
Method
In a medium sauce pan warm the cream, garlic and butter - until the butter is healed. Set aside to cool. Can be done in advance.
Line an 8x8” pan with parchment paper.
You can peel the potatoes if you like, but I don’t mind the skin a prefer to save the time. Slice the potatoes 1/8” thick.
Layer the potatoes into 3 overlapping layers. On top of each layer, our 1/3 of the cream, sprinkle: salt & pepper, a few pinches of dried thyme and a few grates of nutmeg. Repeat.
Pour the remaining cream over the top of the potatoes and scatter the blue cheese crumbles on the top layer.
Bake 350f/180C for 1 hour & 15 minutes.
Allow to cool 10 minutes and serve.