Classic Potato Dauphinoise

Classic Potato Dauphinoise

Ingredients:

• 4 potatoes
• 500ml cream
• Salt
• Pepper
• 5 cloves of garlic
• Fresh thyme

Cooking Steps:

1. Prepare Potatoes:

   • Slice the potatoes into thin cylindrical rounds, aiming for uniform thickness. If you don't have a mandolin, use a sharp knife.

2. Layering:

   • Arrange a thin layer of sliced potatoes at the bottom of your baking tray.
   • Season with salt and pepper.
   • Repeat the layering process, seasoning each layer generously, until all the potatoes are used. Ensure each layer is even and consistent in thickness.

3. Infuse Cream Mixture:

   • Warm the cream, garlic cloves (sliced or halved), and fresh thyme on the stove over low heat.
   • Let the mixture simmer gently for 5-10 minutes to infuse the flavors.

4. Assembly:

   • Once the potatoes are sliced and the cream is infused, pour the cream mixture evenly over the layered potatoes in the baking tray.

5. Bake:

   • Bake the assembled dauphinoise in the oven at 180°C for 1.5 hours.

6. Check for Doneness:

   • After the baking time is up, insert a knife into the middle of the dauphinoise to check if the potatoes are cooked. There should be no resistance.
   • If the potatoes are not fully cooked, continue to bake until tender. Avoid removing them prematurely to ensure a perfectly cooked dauphinoise.

7. Serve:

   • Once cooked through, serve the classic potato dauphinoise as a delicious side dish. Enjoy the creamy, flavorful layers of potato goodness!