​Potatoes au gratin (Gratin Dauphinois)

Enjoy these potatoes au gratin (or gratin dauphinois in French) as a main dish, or serve with a salad.

Serves: 2 - Prep time: 10 min - Cook time: 45 min

Equipment

• Measuring cups and spoons
• Box grater
• Large saucepan
• Slotted spoon
• Baking dish

Ingredients

• 2 to 3 medium Yukon Gold potatoes (about 250 g), rinsed, peeled, and thinly sliced
• 2/3 c (150 ml) heavy whipping cream
• 2/3 c (150 ml) milk
• 1/2 garlic clove, peeled and crushed
• Salt and pepper, to taste
• Butter for the dish
• 1/2 C (50 g) shredded Swiss cheese

Directions

1. Preheat the oven to 375° F.
2. In a large saucepan, simmer the heavy whipping cream, milk, crushed garlic, salt, pepper for 5 minutes. Add the potato slices and let them cook for about 15 minutes, or until they turn tender.
3. Butter a small (about 6-inch) baking dish. With a slotted spoon, carefully transfer the potatoes into it, and layer them without breaking them up.
4. Carefully pour any remaining cream over the gratin, sprinkle evenly with the cheese. 
5. Bake in the preheated oven for about 30 minutes, or until the potatoes are golden brown.