Gratin Dauphinois

Please put down the boxed mix and step away. If you have 20 minutes and potatoes you can make a dish that will make your grandmother proud, impress your friends or is just right as a meal-for-one. The combination of flavors is perfect for a cold, dreary afternoon or reheated in the morning with poached eggs. There is no wrong time to eat this and no need to go back to a boxed mix again when you have a recipe which is so simple, yet delicious.

What you need

  • 800g potatoes, peeled and sliced ​​thin
  • 2 comments, sliced ​​into rounds
  • 1 clove garlic, crushed
  • 200 ml crème fraîche 100g cheese, shredded (Gruyère or Emmental both work well)
  • Salt and fresh ground black pepper
  • Nutmeg

What you do

Preheat oven to 425F.

In a baking dish, smear crushed garlic and a little softened butter. Spread a layer of potatoes, onion, salt and pepper, nutmeg and a little crème fraîche. Add a bit of cheese, not too much, as you want to save most for the top to form a crust while baking (au gratin). Continue layering and top with remaining cheese.

Bake for 25-40 * minutes until bubbling and top has browned.

Serve hot.

* The baking time will depend on your oven and the thickness of the sliced ​​potatoes. Use your culinary judgment, test the potatoes to make sure they are cooked through. If the potatoes need more cooking time, cover the dish with foil so the top does not burn.