Potatoes au Gratin

Name: Potatoes au Gratin
Total time: 3 h 30 min
Ingredients: 1 1/2 cups cream , full fat (Note 1); 2 garlic cloves , minced; 30g / 2 tbsp unsalted butter , melted; 1.25 kg / 2.5 lb starchy potatoes , Russet, Sebago, Maris Piper (Note 2); 1 tsp salt; 1/4 tsp pepper; 2 1/2 cups gruyere cheese (or mozzarella) , freshly grated yourself (Note 3); 2 tsp thyme leaves , fresh (optional - but highly recommended)

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Total: 210

Servings: 8

Ingredients

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1 1/2 cups cream, full fat (Note 1)2 garlic cloves, minced30 grams / 2 tbsp unsalted butter, melted1.25 kg / 2.5 lb starchy potatoes, Russet, Sebago, Maris Piper (Note 2)1 tsp salt1/4 tsp pepper2 1/2 cups gruyere cheese (or mozzarella), freshly grated yourself (Note 3)2 tsp thyme leaves, fresh (optional - but highly recommended)

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Instructions

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Step 1

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

Step 2

Preheat oven to 180°C/350°F (both fan and standard ovens).

Step 3

Slice potatoes: Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!

Step 4

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.

Step 5

Layers 2 & 3: Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).

Step 6

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).

Step 7

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.

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