Gratinated potatoes Dauphinoise recipe
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Ingredients
4 servings in a 20 x 30 cm mould 800 g boiling type B potatoes Fresh thyme sprig, a few sprigs 4 pcs. 1 bay leaf 3 cloves of garlic 500 ml of cream 500 ml of cream must salt to grease the moulds Salt ground pepper
Recipe preparation steps
1 Peel the potatoes and cut them into slices about 1 mm thick. Put them in a wide-bottomed saucepan, add the thyme, bay leaves and peeled and flat garlic cloves. Pour the cream over the potatoes to cover them and season well with salt and pepper. Bring to the boil and cook over a low heat for about 4 minutes, stirring gently from time to time.
TIP: How to peel garlic quickly? Watch the VIDEO
2 Grease a baking dish or baking tray and sprinkle with salt. Place the potato slices in the baking dish, forming several thick layers. Remove the garlic and herbs and cover the potatoes with the cream in which they have been cooking. Place the baking dish in an oven preheated to 200 °C and bake for about 30 minutes. The surface should be completely golden.
