Potatoes Au Gratin

Also known as Dauphinoise. A dish of thinly sliced potatoes layered in butter, cream, and cheese. Decadant and delicious.

Ingredients

• Potatoes, 1kg
• Heavy cream, 500 ml
• Butter, 150 g
• Salt
• Pepper
• Cheese of choice (Cheddar), 150 g

Process

1. Combine Butter and cream in a pan over low heat. Heat and stir until butter is incorporated and set aside
2. Thinly slice potatoes. Really thin. They should be transparent
3. In a baking dish, make a two-three deep layer of potatoes, pour cream sauce over, sprinkly liberally with cheese
4. Repeat that last step 2-4 times until all ingredients are used
5. Top with cheese
6. Bake at somewhere around 225 C for approximately 20-30 minutes
7. Serve hot

Notes

Use cream. Not milk, cream. You can use half and half if you want it to be lighter, but don’t try it with plain milk.

Garlic and onions are also delicious in this dish. I cannot eat those things :(