Gratin Dauphinois potatoes
1kg Scotty Brand potatoes
300ml full cream milk
284ml double cream
1 garlic clove, peeled and halved
Knob of butter
2 sprigs of fresh thyme
pinch of freshly grated nutmeg
25g grated Gruyère cheese (or alternative hard, strong-flavoured cheese)Print Recipe
- Pre-heat the oven to 160C/Gas 4/fan oven 140C. Rub the butter all over an oven-proof dish, about 18cm wide x 28cm long and maybe 7cm deep. Peel and slice the potatoes as thinly as you can – ideally to about 3mm. Place the slices on a tea towel and pat them dry. Cover them with the towel while you continue with the rest of the recipe.
- Pour the milk and cream into a saucepan. Add the garlic (peeled and halved), thyme and roughly chopped shallot (if you wish). Slowly heat the mixture and, just before it boils, remove it from the heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep it warm.
- Layer half the potato slices in the dish, slightly overlapping the slices and sprinkle each layer with a little salt and freshly ground pepper.
- Pour half the hot milk and cream over the potatoes, then layer the rest of the potatoes in the dish. Pour over the remaining hot milk and cream. Scatter the cheese over the top and bake for about one hour, until golden and tender. Leave the dish to stand for about 5 minutes, then serve sprinkled with a few fresh thyme leaves.