POTATOES AU GRATIN (DAUPHINOISE)

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After months and months of summer and sun, rain and cooler temperatures have now arrived in Portugal. With autumn finally here, it's a perfect time to start making comfort food like this creamy potatoes au gratin. I found the recipe on the RecipeTin Eats blog and it's my favourite. I think the secret ingredient is, once again, the Swiss Gruyère cheese.🧀🇨🇭 I also made a tiny amendment to the recipe by including a thinly sliced onion. 🧅

Enjoy! 💗Helena

Source: https://www.recipetineats.com/potatoes-au-gratin/


INGREDIENTS:

  • 1½ cups (375ml) heavy cream
  • 2 garlic cloves, minced
  • 2 tablespoons (30g) unsalted butter, melted
  • 1.25 kg (2.5 lb) starchy potatoes (Level 4 on mandoline slicer)
  • 1 yellow onion, thinly sliced (Level 1 on mandoline slicer)
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2½ cups (250g) Gruyère cheese, freshly grated yourself
  • 2 teaspoons thyme leaves


    • DIRECTIONS:

    1. Cream mixture: Place butter, cream and garlic in a jug. Mix until combined.
    2. Preheat oven: 180°C/350°F
    3. Slice potatoes: Peel the potatoes and slice them ⅛ inches (3 mm) thick.
    4. Layer 1: Use a baking dish and spread ⅓ of the potatoes, ⅓ of the onion, ⅓ of the cream mixture, scatter ⅓ of the salt, pepper and thyme and ¾ cups of cheese. 
       



       

    5. Layers 2 and 3: Repeat for 2nd and 3rd layers, but DO NOT finish with cheese on the top layer (will add later).
    6. Cover & bake: Cover with tin foil, and bake for 1 hour and 15 minutes or until the potatoes in the middle are soft (use knife to test).
    7. Top with cheese, bake again: Remove foil, top with cheese. Bake for a further 10-15 minutes until golden and bubbly. Stand 5 minutes before serving. 


       



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