Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Gratin dauphinois Food Gratin dauphinois Preparation time Cooking time Serves INGREDIENTS 1kg desire potatoes, peeled and washed 1.5 litres cream Half a bunch of thyme Half a head of garlic Salt and pepper A handful of parmesan cheese METHOD Slice potatoes into ½cm thick slices. Reduce the cream by one third with thyme and garlic. Pass through a sieve and discard thyme and garlic, then add salt and pepper. Bring the cream back to the boil. When boiling, add the sliced potatoes and keep on low heat for 8-10 minutes, just enough for the potatoes to cook slightly. Drain the potatoes into a colander, making sure to catch the cream in a stainless steel bowl. In a 5cm deep tray, put the potatoes in layers, and keep doing it until they reach the top of the tray. Just cover with the reduced cream, and put in a warm oven (170ºC) for 1½ hours. The top should be golden. Add the parmesan and put it back in the oven under the grill to gratin the cheese. Note: This dish is best served the next day by slowly reheating in the oven Food Preparation time Cooking time Serves SHARE You might also like Food Lyndey Milan’s Vegetable pakoras with yoghurt dipping sauce Food Poh’s easy mixed mushroom and hazelnut tarts Food Avocado Spring Salad Words by Lyndey Milan on 1 Jan 2017