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 Perfect Match Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Food Lyndey Milan's Avocado Spring Salad Words by Lyndey Milan on 1 Jan 2017 Food Lyndey Milan's Warm Salad Of Asian Vegetables Words by Lyndey Milan on 4 Mar 2020 Food Lyndey Milan’s Vegetable pakoras with yoghurt dipping sauce