Gratin Dauphinois

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.

What do you need

375 ml double cream

2 garlic cloves , minced

30g / 2 tbsp unsalted butter , melted

1 kg starchy potatoes

1 tsp salt

1/4 tsp pepper

250 g gruyere cheese, freshly grated yourself

2 tsp thyme leaves , fresh

How to proceed

Heat oven to 200

tip double cream and garlic cloves into a large saucepan and bring to a simmer.

Slice potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.

Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.

Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.

Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.

Scatter over 100g grated cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.