Gruyere Gratin Dauphinois
Serves: 6
Preparation: 15 minutes
Cooking Time: 60 minutes
Swiss hard cheese, often found with small cracks depending on the length of maturation. The flavour is of nutty sweetness, and works well with meat and in creamy dishes, as well as fondue.
Ingredients
- 1kg Desiree potatoes thinly sliced 200g
- Gruyere cheese, grated 50g
- Parmesan 280ml double cream
- 200ml whole milk sprig of thyme
- salt and pepper
- 4 cloves of garlic, peeled
- Finely sliced butter, for greasing
Method
- Heat the oven to 160C/140C fan/gas 4 .
- Grease a large gratin dish liberally with butter.
- Wrap the slices of potato on a tea cloth whilst you prepare the cream.
- Put the milk and cream in a sauce pan with the garlic, a pinch of salt, and thyme. Heat on a medium heat, until bubbles appear at the edge of the milk.
- Stir, and remove from the heat. Let it stand for 5 minutes, and then remove the thyme.
- Layer the potatoes on the base, so that the majority of the slices are overlapping. Season with salt and pepper, and add a layer of Gruyere cheese, and a small amount of the cream mixture.
- Repeat the layering process, until the dish is full. Pour the rest of the cream mixture over the whole dish, and top the potatoes off with a final layer of Gruyere, and the Parmesan.
- Bake in the oven for 50 minutes, or until the potatoes are golden brown, tender and bubbling.
