Potato Dauphinoise Gf Recipe

Preheat and prepare dish

Preheat the oven to 170°C (338°F). Grease a 20 x 25 cm (or similar 1.5–2 litre) shallow ovenproof dish with half of the softened butter (about 1/2 tbs) making sure the base and sides are lightly coated.

Prepare garlic and potatoes

Peel the garlic cloves and cut one clove in half; rub the inside of the greased dish with the cut garlic half to lightly infuse. Finely mince the remaining garlic cloves (or use a garlic press) and set aside. Using a mandoline or a sharp knife, slice the peeled potatoes into even 2–3 mm (about 1/8") rounds. Keep the slices uniform so they cook evenly.

In a medium saucepan combine the heavy cream, milk, minced garlic, grated nutmeg, 1 tsp of the salt, and 1/2 tsp of the pepper. Warm the mixture over medium-low heat until just steaming — do not boil. Stir occasionally to dissolve flavors and prevent scorching, about 4–6 minutes. Remove from heat as soon as tiny bubbles appear at the edge.

Taste the cream mixture and adjust seasoning if needed (remember potatoes will absorb some salt). Stir in the fresh thyme leaves if using.

Arrange a single even layer of potato slices in the bottom of the prepared dish, slightly overlapping. Sprinkle a light pinch of salt and pepper and a tablespoon of the grated cheese (if using). Continue layering potatoes, seasoning each layer with a little salt and pepper and a scattering of cheese until all potato slices are used. The final top layer should be level and neat.

Pour the warm cream mixture evenly over the layered potatoes. Press down gently so cream settles between layers. The liquid should come almost to the top of the potato stack but not fully submerge by more than a few millimetres — potatoes will release moisture while baking.

Dot the top with the remaining butter in small pieces and sprinkle the remaining cheese evenly over the top.

Cover the dish loosely with aluminum foil (shiny side up) or an oven-safe lid and place on a baking sheet to catch any spills. Bake in the preheated oven for 45 minutes.

After 45 minutes, remove the foil and continue baking for another 25–35 minutes until the top is golden brown, the cream is bubbling at the edges, and a skewer or knife inserted into the center meets little resistance (potatoes tender throughout). If the top browns too quickly, tent with foil again.

Once cooked, remove from the oven and let the gratin rest for 10–15 minutes; this helps the cream set so it slices cleanly.

Garnish with chopped fresh parsley if desired, slice into portions and serve warm.