Gratin Dauphinois
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), mainly waxy
- 1 clove garlic
- 500 ml milk
- 200 g cream
- Salt and pepper, white
- 1 teaspoon thyme, dried
- 40 g butter
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Wash and peel the potatoes, pat dry and cut into 3 mm thin slices. Peel and halve the garlic and rub it in a flat ovenproof dish. Then brush the mold thoroughly with butter. Preheat the oven to 180 ° C.
- Whisk the milk with the cream, season well with salt and pepper. Layer half of the potato slices into the pan like a roof tile and sprinkle with some finely pounded thyme. Layer the remaining potatoes and season with the remaining thyme. Pour the milk mixture over it and cover with flakes of butter.
- Bake the gratin in the oven (center, fan oven 160 ° C) for 50 minutes (if the surface becomes too brown, cover with aluminum foil). The classic gratin goes well with all tender meat dishes.
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