Classic Bistro Style Gratin Dauphinois - French Gratin Potatoes

Step 1

Preheat the oven to 300F/150C/gas mark 2.

Step 2

Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal - the potatoes tend not to catch), and grease it will with some of the butter.

Step 3

Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.

Step 4

Sprinkle cheese on the top of the last layer.

Step 5

Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.

Step 6

Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.

Step 7

Serve bubbling hot as a main meal or as an accompaniment.