Potato Gratin, a comforting side dish suitable for special occasions without fancy ingredients. This Gratin or Gratin Dauphinois Potato is a perfect side dish for the Thanksgiving dinner table.
Source:Home Cooking Adventure
Element
Makes about 6 servings
2 1/4 pounds (1 kg) starchy potatoes
1 clove of garlic, unpeeled
1 1/4 cup (300g) cream, 35% fat
1/4 teaspoon (1g) nutmeg
1/4 teaspoon (1g) black pepper
1 1/2 teaspoons (7g) salt
1 sliced purple onion
1 tablespoon (14g) butter
1 cup (100g) sharp Cheddar or Gruyere cheese, grated
1. Preheat oven to 350F (180C). Peel the potatoes, wash and pat dry with paper towels. Using a food processor or food processor, cut the potatoes into ⅛ inch (3mm) slices.
2. Cut the onion into chunks or slices and cut the unpeeled garlic. Rub a 9-inch (23cm) long casserole dish or pan with the chopped garlic and butter on the bottom and sides.
3. In a bowl, whisk cream with nutmeg, black pepper, and salt.
4. Spread ⅓ of the sliced potatoes onto the prepared pan. Add about ⅓ onion, ⅓ cup cheese, fresh thyme, and ⅓ cream mixture.
5. Sprinkle with ⅓ sliced potato, ⅓ onion, ⅓ cup cheese, fresh thyme, and ⅓ cream mixture.
6. Finish with the last sliced potato, remaining cream mixture and drizzle remaining ⅓ cup cheese.
7. Bake for 60-70 minutes, until potatoes are cooked and top is golden brown.
8. Let gratin rest for 10 minutes before taking.
