Gratin Dauphinois
The ultimate French Gratin Potatoes topped with a golden crust of Gruyère cheese
Ingredients
- 2 1/2 pounds baking potatoes
- 1 clove garlic
- 5 tbsp unsalted butter, plus butter for dish
- 2 1/2 cups half and half
- sea salt, to taste
- freshly ground black pepper, to taste
- 1 cup shredded Gruyère cheese
Instructions
- Heat the oven to 300° F.Peel and then thinly slice the potatoes by either using a mandoline or a food processor. Place the potatoes slices into a bowl of cold water, moving then around to get rid of the excess starch. Drain the potatoes well and dry them thoroughly by patting them with a paper towel or clean dish towel to eliminate the extra moisture.Rub a large shallow baking dish with the clove of garlic and a little butter. Finely dice the remaining garlic clove and set aside.Place the butter and the cream in a large pot and bring the mixture just to a boil. Add the diced garlic clove to the mixture, along with the sliced potatoes, salt and pepper.Gently simmer for 8 minutes.Transfer to the prepared dish, spreading evenly.Top with the Gruyère cheese, sprinkling the top with a little more salt and pepper.