Gratin Dauphinois (Scalloped Potatoes)

This is a great recipe for serving potatoes on the side. It's rich, very filling and tastes amazing. It helps if you have a mandoline when slicing the potatoes. But please, don't cast aside the safety precautions--always use the finger guard and food holder.

v2.0 The previous version of this recipe basically used Julia Child's original ingredients. But it seems people prefer the cheesy version. And yeah, it is more exciting to eat.

Ingredients

• 1.5 cups Cream, full fat
• 1 tsp Garlic, crushed
• 1 tsp Salt
• 0.5 tsp White Pepper
• 1 tsp Thyme, leaves, fresh
• 3 Tbsp Butter, divided
• 1.2 Kg Potatoes, starchy kind, peeled, sliced 3mm thick
• 0.5 cup Pecorino Romano, finely grated
• 1.5 cup Cheddar Cheese, grated

Method

1. Preheat oven to 180degC.
2. Bring Cream to a slow boil in small saucepan with the Garlic, Salt, Pepper, Thyme and 2 tablespoons of butter and mix well.
3. Meanwhile, combine the two cheeses together in a bowl. Set aside.
4. Spread about 1/3 of the potatoes into the bottom of a baking dish (2-3 litre, 5cm deep), pour 1/3 of the cream mixture on top and add a little of the cheese. Repeat this step.
5. Add a final (third) layer of potatoes, cover and bake for 1 hour and 20 minutes.
6. Remove the dish and add a final layer of cheese and bake for 15 minutes with the lid off.
7. Remove from oven and let rest for 10 minutes.