Potato Gratin (Gratin Dauphinois)

Potato Gratin, a comforting side dish suitable for special occasions without requiring fancy ingredients.

To print the recipe check the full recipe on my blog:

Makes about 6 servings

2 1/4 pounds (1 kg) starchy potatoes
1 garlic clove, unpeeled
1 1/4 cup (300g) cream, 35% fat
1/4 tsp (1g) nutmeg
1/4 tsp (1g) black pepper
1 1/2 tsp (7g) salt
1 red onion, sliced
1 tbsp (14g) butter
1 cup (100g) sharp Cheddar cheese or Gruyere, grated

1. Preheat oven to 350F (180C). Peel the potatoes, rinse and pat dry with paper towel. Using a mandoline or a food processor cut the potatoes in ⅛ inch (3mm) slices.

2. Cut the onion in thin rings or slices and cut the unpeeled garlic. Rub a 9 inch (23cm) skillet or casserole dish with the cut garlic and grease the bottom and sides with butter.

3. In a bowl whisk together cream with nutmeg, black pepper and salt.

4. Spread ⅓ of the sliced potatoes on the prepared skillet. Add about ⅓ of the onion rings, ⅓ cup cheese, fresh thyme and ⅓ cream mixture.

5. Spread another ⅓ of the sliced potatoes , ⅓ of the onion rings, ⅓ cup cheese, fresh thyme and ⅓ cream mixture.

6. Finish with the last ⅓ sliced potatoes, remaining cream mixture and spread the remaining ⅓ cup cheese.

7. Bake for about 60-70 minutes, until potatoes are cooked through and the top is golden.

8. Let the gratin rest for 10 minutes before serving.

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