Potato Au Gratin
Prep time: 15 minutes
Cooking time: 45 minutes
Serves: 4
Ingredients
- 600ml thickening cream
- 1 tbsp Dijon mustard
- 1 garlic clove, finely grated
- ¼ tsp nutmeg freshly grated
- 1 tbsp thyme leaves, picked
- 1 ½ tsp salt
- ½ tsp pepper
- 600g Dutch cream potatoes, peeled and finely sliced with a mandoline
- 200g Comte cheese or Gruyere
- ½ cup grated Parmesan cheese
Method
- Preheat the oven to 170°C.
- Place the cream, mustard, garlic, nutmeg, thyme, salt and pepper into a bowl and whisk, until combined.
- Add to 2 tbsp of the cream mixture on the bottom of a heavy based cooking dish or pan.
- Arrange the potatoes one at the time by overlapping halfway in between each other on a single layer all around the base of the pan.
- Drizzle with 3-4 tbsp of the cream and spread it over the layer of potatoes.
- Grate approximately ¼ cup of the Comte cheese on top and repeat the steps until all the potatoes and cream mixture.
- Top the last layer with the last of the Comte and Parmesan cheese.
- Place the dish into a larger size tray with a tea towel or cloth under the potato dish (this will prevent it from boiling) and add water halfway to the dish.
- Place into the oven and cook for 45 minutes until golden brown and the potatoes are cooked through.
- Let it rest for 10 minutes before serving and enjoy while hot.
