Creamy Potato Au Gratin
Prep time: 20 minutes
Cook time: 1 hour
Serves: 6
Ingredients:
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6 potatoes (about 800 g to 1 kg), peeled and thinly sliced (2 to 3 mm)
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4 garlic cloves, thinly sliced
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Leaves picked from 6 to 8 thyme sprigs
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600 ml thickened cream
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1 tsp salt
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Pinch white pepper
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50 g Parmesan, finely grated
-
70 g Gruyère, grated
- Pinch ground nutmeg
Method:
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Preheat oven to 180°C.
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Slice potatoes 2 to 3 mm thick (a mandolin is ideal).
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Arrange a layer of potatoes in the base of a baking dish, slightly overlapping.
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Scatter over a few slices of garlic and a pinch of thyme leaves. Drizzle over a swirl of cream, then scatter over a thin layer of Gruyère and Parmesan.
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Repeat the layers until all potatoes are used. On the final layer, finish with the remaining cheeses and sprinkle over nutmeg.
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Cover the dish loosely with foil.
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Place the baking dish into a deep roasting tray. Put a folded tea towel under the dish, then pour hot water into the tray so it comes halfway up the sides of the baking dish (this gentle water bath helps keep the cream smooth).
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Bake for 50 minutes, or until the potatoes are tender when pierced with a knife.
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Remove foil, switch oven to grill, and grill for 8 to 10 minutes until golden and bubbling.
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Rest for 10 minutes before serving.
