Potatoes au Gratin

Name: Potatoes au Gratin
Ingredients: 1 1/2 cups heavy cream (room temperature); 2 garlic cloves (minced); 2 tbsp butter (melted and room temperature); 1.25 kg potatoes; 1 tsp salt; 1/4 tsp pepper; 2 1/2 cups cheese (freshly grated); 2 tsp thyme leaves

zendral

Can use Colby, Cheddar, Havarti or Gruyere cheese.

Leftovers will keep for 3 to 4 days in the fridge.

Can be frozen.

Personal note:

Was not a fan of cheddar, Havarti was delicious, yet to try Colby or Gruyere

Ingredients

1 ½ cups heavy cream (room temperature)
2 garlic cloves (minced)
2 tbsps butter (melted and room temperature)
1.25 kg potatoes
1 tsp salt
¼ tsp pepper
2 ½ cups cheese (freshly grated)
2 tsps thyme leaves

Instructions

Keep screen awake

1
Place butter, cream and garlic in a jug. Mix until combined.
2
Preheat oven to 180°C/350°F (both fan and standard ovens).
3
Slice potatoes: Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!
4
Layer 1: Spread 1/3 of the potatoes in a baking dish, then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.
5
Layers 2 & 3: Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).
6
Cover & bake: Cover with lid or foil, and bake for or until the potatoes in the middle are soft (use knife to test), it might take .
7
Top with cheese, bake again: Remove foil, top with cheese. Bake for a further until golden and bubbly. Stand before serving.

Comments & Reviews (0)

or sign up for free to join the conversation.