Rippled Potato Gratin
Rippled Potato Gratin
Ingredients
- 500 grams potatoes
- 15 grams butter
- 1 clove garlic, minced
- 1 teaspoon fresh thyme
- 1 cup cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup grated cheese
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180
- 2
Using a mandoline slicer, thinly slice the 500 grams of potatoes.
⏱️ 5 min
- 3
In a saucepan, melt the 15 grams of butter over medium heat.
⏱️ 2 min
- 4
Add the 1 minced clove of garlic to the melted butter and cook for approximately 1 minute, until fragrant.
⏱️ 1 min
- 5
Stir in the 1 teaspoon of fresh thyme, 1 cup of cream, 1/2 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper into the saucepan.
⏱️ 2 min
- 6
Bring the cream mixture to a gentle simmer, then remove it from the heat.
⏱️ 3 min
- 7
Arrange the thinly sliced potatoes in an oven-safe dish (a 23cm or 9-inch pan is recommended).
⏱️ 3 min
- 8
Pour the warm cream mixture evenly over the potatoes in the dish.
⏱️ 1 min
- 9
Sprinkle the 1/2 cup of grated cheese over the top of the potatoes.
⏱️ 1 min
- 10
Cover the dish tightly with aluminum foil.
⏱️ 1 min
- 11
Bake in the preheated oven for 30 minutes, covered.
⏱️ 30 min•🌡️ 180
- 12
After 30 minutes, carefully remove the aluminum foil and continue baking for another 20 minutes, or until the top is golden brown and bubbly.
⏱️ 20 min•🌡️ 180
- 13
Once baked, remove the gratin from the oven and let it rest for 10 minutes before serving. This allows the gratin to set and makes for easier serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Rippled Potato Gratin
- 500 grams potatoes
- 15 grams butter
- 1 clove garlic, minced
- 1 teaspoon fresh thyme
- 1 cup cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup grated cheese
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180 - 2
Using a mandoline slicer, thinly slice the 500 grams of potatoes.
⏱️ 5 min - 3
In a saucepan, melt the 15 grams of butter over medium heat.
⏱️ 2 min - 4
Add the 1 minced clove of garlic to the melted butter and cook for approximately 1 minute, until fragrant.
⏱️ 1 min - 5
Stir in the 1 teaspoon of fresh thyme, 1 cup of cream, 1/2 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper into the saucepan.
⏱️ 2 min - 6
Bring the cream mixture to a gentle simmer, then remove it from the heat.
⏱️ 3 min - 7
Arrange the thinly sliced potatoes in an oven-safe dish (a 23cm or 9-inch pan is recommended).
⏱️ 3 min - 8
Pour the warm cream mixture evenly over the potatoes in the dish.
⏱️ 1 min - 9
Sprinkle the 1/2 cup of grated cheese over the top of the potatoes.
⏱️ 1 min - 10
Cover the dish tightly with aluminum foil.
⏱️ 1 min - 11
Bake in the preheated oven for 30 minutes, covered.
⏱️ 30 min•🌡️ 180 - 12
After 30 minutes, carefully remove the aluminum foil and continue baking for another 20 minutes, or until the top is golden brown and bubbly.
⏱️ 20 min•🌡️ 180 - 13
Once baked, remove the gratin from the oven and let it rest for 10 minutes before serving. This allows the gratin to set and makes for easier serving.
⏱️ 10 min