Easy dauphinoise potatoes: gratin dauphinois
Ultimate comfort food, this gratin is a French classic.
Tools
Ingredients
Serving
30 g
butter
1,5 tbsp
flour
375 ml
milk
225 ml
cream
3
garlic cloves
1,5 tsp
salt
1 tsp
pepper
6 sprigs
fresh thyme
1 tsp
nutmeg
1,5 kg
potatoes
105 g
gruyère cheese
Step by step
Melt the butter in a pan over a medium heat. Add the flour and stir in constantly with a whisker for 2 minutes.
Gradually whisk in the milk and cream. Bring it to the simmering point. Peel and finely chop garlic. Add garlic, salt, pepper, thyme and nutmeg to the pan and simmer on low heat for 5 minutes.
Peel the potatoes. Insert the reversible slicing/shredding disc on the slicing side to the food processor. Push the potatoes through on speed 1.
Reverse the disc to the shredding side and grate the cheese on speed 2.
Brush an ovenproof dish with butter. Make a layer of cream mixture. Add 1/3 of the potatoes. Top with sauce and sprinkle with 1/3 of the cheese. Continue for 2 more layers. Do not sprinkle the last layer with cheese but put it aside.
Cover the with aluminium foil and bake in the oven for 1 hour. Remove the aluminium foil. Sprinkle with cheese and place in the oven for another 15 minutes at 200°C until the top is browned.