Classic Bistro Style Gratin Dauphinois - French Gratin Potatoes

1. 1

   Preheat the oven to 300F/150C/gas mark 2.

2. 2

   Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal - the potatoes tend not to catch), and grease it will with some of the butter.

3. 3

   Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.

4. 4

   Sprinkle cheese on the top of the last layer.

5. 5

   Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.

6. 6

   Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.

7. 7

   Serve bubbling hot as a main meal or as an accompaniment.

* Per serving · 4 servings · Values may vary.

No additional tips available.