RECIPE

Dauphinoise Potato

Name: Dauphinoise Potato
Cook time: 2 h
Yield: 6-8

Recipe Created For L’Étoile Collection Braiser

Main Course

Vegetables

Cook Time

Under 2 hours

Serving Size

6-8

Cook Mode

INGREDIENTS

2 kg potatoes, peeled and thinly sliced
30 g butter
500 ml double cream
250 ml whole milk
3 garlic cloves, bruised
2 sage leaves
1 sprig thyme
150 g Gruyère cheese, grated
50 g Parmesan cheese, finely grated
2 tsp. fresh thyme leaves
Sea salt and freshly ground black pepper
Fresh thyme, for garnish

INGREDIENTS

2 kg potatoes, peeled and thinly sliced
30 g butter
500 ml double cream
250 ml whole milk
3 garlic cloves, bruised
2 sage leaves
1 sprig thyme
150 g Gruyère cheese, grated
50 g Parmesan cheese, finely grated
2 tsp. fresh thyme leaves
Sea salt and freshly ground black pepper
Fresh thyme, for garnish

Preheat the oven to 170°C.
Rub the inside of the L’Étoile Collection 3.5 L Braiser generously with butter.
In a saucepan, gently warm the cream, milk, garlic, sage and thyme together over low heat. Season well with salt and black pepper. Do not boil. Strain mixture.
Arrange a layer of sliced potatoes in the casserole, slightly overlapping each slice. Spoon over a little of the cream mixture and scatter with Gruyère. Continue layering the potatoes, cream and cheese until all ingredients are used, finishing with a generous layer of cheese on top.
Cover loosely with the lid and bake for 45 minutes.
Remove the lid. Sprinkle over the Parmesan cheese and continue baking for 25–30 minutes until the potatoes are tender and the top is deeply golden and bubbling.
Allow the gratin to rest for 10 minutes before serving. Garnish with sage and serve warm.