Potato Dauphinois

Ingredients

• Around 750g potatoes
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 tsp nutmeg
• 1/2 tsp black pepper
• 1 tsp salt
• 1 tbsp butter
• 1 garlic clove cut in half
• 1/2 cup grated Gruyère cheese
• Optional: 1 tsp fresh thyme (or any herb, dried or fresh, of your choice)

Instructions

1. 1

   --- Steps ---

2. 2

   Using a sharp chef’s knife, slice the potatoes equally in thin slices.

3. 3

   In a pot on medium heat, place the milk, heavy cream, nutmeg, salt, pepper and the thyme if using.

4. 4

   Bring to a simmer then mix in the potatoes. Cover and cook for 15 minutes, stirring occasionally, until the potatoes are tender and can be easily pricked with a fork.

5. 5

   Meanwhile, rub a baking dish with the cut half of the garlic and brush with 1/2 tbsp butter.

6. 6

   Once the potatoes are done, place them with the milk evenly in the baking dish and top with pieces of the remaining butter.

7. 7

   Cover with foil and cut a hole in the middle for the steam to escape. Bake for 30 minutes in a preheated oven on 180C.

8. 8

   Remove the foil and top with the cheese then bake for another 10 minutes until the cheese turns golden.

9. 9

   Let cool 10 minutes before serving. Enjoy!