Potato au Gratin or Potatoes Dauphinoise

This is a classic French dish that is both simple and elegant. Thin slices of potato are slowly cooked in the oven allowing the rich flavors of the potatoes and cream to meld together while the subtle hints of smoked garlic add a delectable layer of umami.

Ingredients

Directions

Preheat oven to 200˚C / 180˚C fan forced. Butter a large, shallow baking dish measuring 30 x 20cm and set aside.
Peel then slice the potatoes into 2-3mm thick slices. Finely chop or mince the smoked garlic.
Place a layer of potato slices to cover the base of a baking dish, sprinkle over a few flecks of chopped/minced smoked garlic and season with salt & pepper.
Repeat, forming layers of potato and smoked garlic, remembering to season each layer as you go.
Pour the cream evenly and carefully over the gratin then break the butter into small pieces and scatter on the surface.
Cover the dish with aluminium foil and place it on a baking sheet to catch any spills. Bake for 1 hour. After 1 hour, remove the foil and bake for an additional 30 minutes or until the potatoes are tender and the top is golden brown.

Potato au Gratin or Potatoes Dauphinoise

Ingredients

Directions

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