Side Dish
The ultimate potato bake, created by the French! Potato, cream, and cheese with a hint of garlic and thyme combine for pure heaven. Based on Julia Child's Potato Dauphinoise recipe, this is a perfect make-ahead potato dish, offering a luxurious and satisfying casserole.
% GDA = share of an average adult's daily reference intake (2000 kcal).
Values are estimates and may vary.
180 mlHeavy cream
1 cloveGarlic
15 gUnsalted butterCombine 15 g unsalted butter, 180 ml heavy cream, and 1 clove garlic in a jug. Mix until thoroughly combined.
Preheat your oven to 180°C (350°F).
⅝ kgPotatoesPeel and slice ⅝ kg potatoes into 3mm (1/8 inch) thick rounds. A mandoline slicer is recommended for even slices.
⅝ kgPotatoesSpread one-third of the sliced potatoes evenly in a baking dish.
180 mlHeavy cream
2½ mlSalt
½ mlPepper
5 mlThyme leaves
140 gGruyère cheesePour one-third of the heavy cream mixture over the potatoes. Scatter one-third of the 2½ ml salt, ½ ml pepper, and 5 ml thyme leaves over the layer. Sprinkle with ⅜ cup (approximately 90g) of the gruyère cheese.
⅝ kgPotatoes180 mlHeavy cream2½ mlSalt½ mlPepper5 mlThyme leaves140 gGruyère cheeseRepeat steps 4 and 5 for the second layer, using another ⅜ cup (approximately 90g) of gruyère cheese. For the third and final layer, repeat steps 4 and then pour over the remaining cream mixture and scatter the remaining salt, pepper, and thyme, but do not add gruyère cheese at this stage.
Cover the baking dish tightly with a lid or aluminium foil. Bake for 1 hour 15 minutes, or until the potatoes in the centre are very tender when pierced with a knife.
140 gGruyère cheeseRemove the foil or lid from the baking dish. Sprinkle the remaining ½ cup (approximately 110g) of gruyère cheese evenly over the top layer.
140 gGruyère cheeseReturn the uncovered dish to the oven and bake for a further 10 minutes, or until the gruyère cheese is golden brown and bubbly.
Remove the gratin from the oven and let it stand for 5 minutes before serving.