Dauphinoise Slices
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Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Ingredients
for
- Ingredients
- 1 Tbsp unsalted butter (softened)
- 1 cup Whole milk
- 1 cup double cream
- 2 cloves garlic cloves (crushed)
- 2 sprigs thyme
- 10 cups floury potatoes (peeled)
- 1 cup Gruyere (grated)
- ground Nutmeg
- salt
- freshly ground Black pepper
Preparation steps
1.
Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease a large rectangular baking dish with the butter and set to one side.
2.
Combine the milk, cream, garlic, and thyme in a saucepan. Bring to a simmer over a moderate heat before removing from the heat and straining into a jug.
3.
Thinly slice the potatoes and pat them dry before layering in the baking dish; make sure to season in between the layers.
4.
Pour the milk and cream mixture over them and cover the dish with aluminium foil. Bake for 55 - 60 minutes until the potatoes are tender.
5.
Remove from the oven and discard the aluminium foil before topping with the Gruyere and nutmeg. Return to the oven for 10 - 15 minutes until golden on top.
6.
Remove the dish from the oven and leave to stand for 5 minutes before cutting and serving.
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