How to make Potato Gratin (Gratin Dauphinois)

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

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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.