Continuing with my parade of favorite potato preparations, I made this sumptuous dish of potatoes Gratin Dauphinoise a couple of days ago. It’s extremely easy to make and the perfect accompaniment for roasts and other hearty fare. Autumn is upon us and as the weather cools comforting foods like this help to drive away the chill. I simple adore this classic creamy casserole. You should make it tonight!
|Simple to make but oh-so-luxurious to eat!|
You will need:
2 cups heavy cream
1 cup milk
1 sprig thyme
1 fresh bay leaf
3 cloves of garlic, smashed with the side of a knife
2 1/2 pounds russet potatoes
salt and pepper
1 small handful of grated parmesan
1/2 cup grated gruyere cheese
Combine the cream and milk in a saucepan and add the thyme, bay leaf, and garlic. Bring to a low boil, reduce heat, and simmer for about five minutes. Strain out the garlic and herbs and put the seasoned cream back into a pot. Keep on the stove at room temperature.
Butter a large casserole. And preheat your oven to 375 degrees F.
Peel the potatoes and slice very thinly, preferably with a mandolin, about 1/8 of an inch thick. Place a layer of potatoes in the bottom of the dish and sprinkle with a little bit of salt and pepper. Continue layering and seasoning until you’ve used up all the potatoes. Place the casserole on top of a sheet pan.
Warm up the cream on the stove and then gently pour it over the potatoes. Top with the parmesan.
Bake uncovered for 40 minutes. Scatter gruyere over the top and bake another 20 minutes. Test the potatoes with a skewer or a paring knife. When totally cooked the potatoes will offer no resistance.
Allow the potatoes to cool for 15 minutes before serving. They will still be very HOT!
|A perfectly cooked potato is a thing of beauty.|
If you enjoy this recipe, try my other classic potato recipes.
Garlic & Lemongrass Home Fries:
Baked Mashed Potato Casserole: