Creamy Potatoes Au Gratin

75 mins
Serves 4
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Directions

  1. 1Preheat the oven to 240°C (464°F).
  2. 2Preheat the oven to 240°C (464°F).
  3. 3Preheat the oven to 240°C (464°F).
  4. 4Peel and thinly slice the potatoes.
  5. 5Peel and thinly slice the potatoes.
  6. 6Peel and thinly slice the potatoes.
  7. 7In a saucepan, gently heat the cream, milk, minced garlic, thyme, bay leaf, butter, salt, pepper, and nutmeg.
  8. 8In a saucepan, gently heat the cream, milk, minced garlic, thyme, bay leaf, butter, salt, pepper, and nutmeg.
  9. 9In a saucepan, gently heat the cream, milk, minced garlic, thyme, bay leaf, butter, salt, pepper, and nutmeg.
  10. 10Let it simmer for a few minutes to enhance the flavors, then remove the thyme and bay leaf.
  11. 11Let it simmer for a few minutes to enhance the flavors, then remove the thyme and bay leaf.
  12. 12Let it simmer for a few minutes to enhance the flavors, then remove the thyme and bay leaf.
  13. 13Butter a baking dish, then layer the potatoes evenly, pouring the warm cream mixture over them.
  14. 14Butter a baking dish, then layer the potatoes evenly, pouring the warm cream mixture over them.
  15. 15Butter a baking dish, then layer the potatoes evenly, pouring the warm cream mixture over them.
  16. 16Sprinkle with half the cheese.
  17. 17Sprinkle with half the cheese.
  18. 18Sprinkle with half the cheese.
  19. 19Repeat the layering if needed.
  20. 20Repeat the layering if needed.
  21. 21Repeat the layering if needed.
  22. 22Cover the dish with parchment paper or foil and bake for 1 hour, until the potatoes are fork-tender.
  23. 23Cover the dish with parchment paper or foil and bake for 1 hour, until the potatoes are fork-tender.
  24. 24Cover the dish with parchment paper or foil and bake for 1 hour, until the potatoes are fork-tender.
  25. 25Remove the cover, sprinkle the remaining cheese on top, and bake for another 10 minutes until bubbly and golden brown.
  26. 26Remove the cover, sprinkle the remaining cheese on top, and bake for another 10 minutes until bubbly and golden brown.
  27. 27Remove the cover, sprinkle the remaining cheese on top, and bake for another 10 minutes until bubbly and golden brown.
  28. 28Allow the gratin to sit for 5-10 minutes before serving.
  29. 29Allow the gratin to sit for 5-10 minutes before serving.
  30. 30Allow the gratin to sit for 5-10 minutes before serving.

Ingredients

  • 1 kg potatoes
  • 1 kg potatoes
  • 1 kg potatoes
  • 600 ml heavy cream
  • 600 ml heavy cream
  • 600 ml heavy cream
  • 200 ml milk
  • 200 ml milk
  • 200 ml milk
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 150 g Gruyère cheese
  • 150 g Gruyère cheese
  • 150 g Gruyère cheese
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 freshly ground black pepper
  • 0 freshly ground black pepper
  • 0 freshly ground black pepper
  • 0 nutmeg
  • 0 nutmeg
  • 0 nutmeg
  • 15 g butter
  • 15 g butter
  • 15 g butter
  • 0 fresh thyme
  • 0 fresh thyme
  • 0 fresh thyme
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 0 butter
  • 0 butter
  • 0 butter

Equipment

saucepanmandolinebaking dishgrater