The Best Creamy Parmesan Potato Dauphinoise Au Gratin
A twist on the classic 'potato dauphinoise' made with parmesan
Equipment
- Tin Foil
Ingredients
- 1 Kg Potatoes Thinly Sliced
- 600 ml Double Cream
- 5 Cloves Garlic Finely Grated
- 30 g Parmesan Grated + a little extra for topping
- Fresh Thyme
- Salt & Pepper to taste
Instructions
- Pre-heat your oven to 200C.
- Peel your potatoes & slice thinly, I like to use a mandolin for this stage to make it nice and easy, but you can use a sharp knife too.
- In a large bowl mix together your cream, grated garlic, grated parmesan, thyme, salt and pepper.
- Add your potatoes to the cream mixture.
- Stir well to coat your potatoes.
- Tip the potato mixture into your baking dish, spreading the potatoes out evenly. Press the potatoes down so they're firmly packed into the dish together. Your cream mix should reach the top of your potato layer.
- Cover with foil and pop in the oven for 45 minutes.
- After 45 minutes, remove the foil from your dish, sprinkle on the last of your parmesan cheese and pop back in the over for a further 45 minutes or until a knife can push easily through the layer potatoes.
- Leave to sit for 5 minutes before slicing and serving.
Notes
Calorie information provided is an estimate