Creamy Gratin Dauphinois - an easy side dish recipe. Makes a delicious Salmon side dish or just eat it on it’s own with a simple green salad. It’s a favorite in our house, - unfortunately that means I don’t get the leftovers and I bet you won't either.
Ingredients - serves 4 - 6
1kg/2lb floury baking potatoes such as King Edwards
1 garlic clove
100g/40z gruyere or emmental cheese, grated
250ml/8floz double cream (heavy cream) or crème fraîche
1 teasp fresh thyme leaves
Salt & pepper
Method
Pre-heat the oven to 250C/175F
Peel and thinly slice the potatoes.
Cut the garlic clove in half and rub around the inside of a ceramic, porcelain or glass gratin dish.
Layer half the potatoes in the bottom of the dish, sprinkle with some thyme, half the cheese and half the cream, season with salt & pepper.
Layer the second half in the same order and bake uncovered for about 50 - 60 minutes or until the top is golden and crisp on top and the potatoes cooked.
