Potatoes au Gratin (Dauphinoise) (289)

Ingredients:

• 1 1/2 cups cream (, full fat (Note 1))
• 2 garlic cloves (, minced)
• 30g / 2 tbsp unsalted butter (, melted)
• 1.25 kg / 2.5 lb starchy potatoes (, Russet, Sebago, Maris Piper (Note 2))
• 1 tsp salt
• 1/4 tsp pepper
• 2 1/2 cups gruyere cheese ((colby, cheddar, havarti or tasty), freshly grated yourself (Note 3))
• 2 tsp thyme leaves (, fresh (optional - but highly recommended))

Instructions:

1. Cream Mixture: 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 (Note 3), 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 1 hour 15 minutes or until the potatoes in the middle are soft (use knife to test), it might take 1 1/2 hours. (Note 5)
7. Top with cheese, bake again: Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5 minutes before serving.