Potato Gratin

Potato Gratin

Easy recipe to make au gratin potatoes so that you will enjoy a potato side dish, ideal for the holidays. The classic gratin dauphinois: potatoes with a lot of herbs, cream, milk and cheese in the oven.

Ingredients for Gratin Dauphinois:

serves 6:

- 5 fl. oz -150ml milk

- 10 fl oz - 300ml cream

- 5 garlic cloves, peeled and beated

- 2 pounds - 900g potatoes, peeled and sliced

- 1oz -25g butter, softened

- 2 bay leaves

- some rosemary and thyme

- 7 oz -200g grated cheese

- Salt and pepper

How to make Gratin Dauphinois:

Preheat the oven to 320°F - 160°C .

Put the milk and cream in a cooking pot. Add a lot of herbs: some rosemary, 5 whole cloves of garlic, beat flat with the flat side of a knife, 2 bay leaves, some thyme, pepper, salt and a fair amount of nutmeg.

Let it infuse slowly over a low fire without the milk boiling, so that the taste of the herbs comes into the milk.

In the meantime, peel the potatoes and remove the eyes.Cut the potatoes with the mandolin or a very sharp knife into fine slices of ½ inch - 1 cm thick.

Grease your oven jars with butter.

Cover the jars nicely with the potato slices and fill up to about a third of the top (so that some cheese can be added on top).

Spoon the milk over the gratins and make sure the potatoes are completely covered.

Put a lot of grated cheese on top and put in the preheated oven of 320°F - 160°C.

Remove the gratin dauphinois from the oven after 25 minutes to half an hour when the potatoes have fully absorbed the moisture and the cheese is baked golden brown.

Prick the potatoes with a sharp knife to make sure that they are fully cooked.If not cooked, put the gratin in the oven for a little longer, or if the cooked side dish is ready for serving.