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Preheat your oven to 250°F (120°C). Prepare a bain-marie by selecting a larger oven-safe dish that can comfortably hold your terrine or baking dish.

Peel the Agria potatoes. Using a mandolin or a very sharp knife, slice the potatoes very thinly, aiming for slices so thin you can almost see through them. Place the sliced potatoes in a large bowl.

Season the sliced potatoes with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Grate three cloves of garlic directly over the seasoned potatoes. Add 1 tablespoon of melted butter. Mix everything thoroughly with your hands to ensure the seasoning, garlic, and butter are evenly dispersed.

In a medium saucepan, combine the heavy cream, whole milk, ground nutmeg, and 1/4 teaspoon of freshly ground black pepper. Add one crushed clove of garlic and 1 tablespoon of picked fresh thyme leaves. Gently heat the mixture over medium-low heat, stirring occasionally, until it is warm and just before it starts to boil. Do not boil.

Grease the bottom and sides of an oven-safe terrine or baking dish (approximately 9x13 inches or similar) with 1 tablespoon of butter.

Begin layering the seasoned potato slices in the prepared dish, overlapping them slightly. Pour a portion of the warm cream mixture over the potatoes. Sprinkle some of the remaining picked fresh thyme over the cream.

Continue layering: potato slices, then cream mixture, then thyme. After the second layer of potatoes and cream, grate about half of the Gruyere cheese evenly over the top.

Repeat the layering process (potato, cream, thyme) for a total of five potato layers. Once all layers are in, add a bit more cream to ensure the top layer of potatoes is mostly covered. Gently press down on the layers to submerge all the potatoes in the cream mixture.

Add a final layer of picked thyme. Finish by grating the remaining Gruyere cheese over the very top of the dish.

Place the assembled dauphinoise terrine inside the larger oven-safe dish for the bain-marie. Bring some water to a boil, then carefully pour the boiling water into the larger dish, surrounding the dauphinoise terrine, ensuring the water comes about halfway up the sides of the dauphinoise dish.

Carefully transfer the bain-marie with the dauphinoise to the preheated oven. Bake for approximately 3 hours, or until the potatoes are completely soft all the way through when pierced with a knife. The top should be golden brown and bubbly.

Once baked, carefully remove the dauphinoise from the oven and then from the bain-marie. Let it rest for a few minutes. Grind fresh black pepper over the top and garnish with freshly chopped chives before serving warm.


Preheat your oven to 250°F (120°C). Prepare a bain-marie by selecting a larger oven-safe dish that can comfortably hold your terrine or baking dish.

Peel the Agria potatoes. Using a mandolin or a very sharp knife, slice the potatoes very thinly, aiming for slices so thin you can almost see through them. Place the sliced potatoes in a large bowl.

Season the sliced potatoes with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Grate three cloves of garlic directly over the seasoned potatoes. Add 1 tablespoon of melted butter. Mix everything thoroughly with your hands to ensure the seasoning, garlic, and butter are evenly dispersed.

In a medium saucepan, combine the heavy cream, whole milk, ground nutmeg, and 1/4 teaspoon of freshly ground black pepper. Add one crushed clove of garlic and 1 tablespoon of picked fresh thyme leaves. Gently heat the mixture over medium-low heat, stirring occasionally, until it is warm and just before it starts to boil. Do not boil.

Grease the bottom and sides of an oven-safe terrine or baking dish (approximately 9x13 inches or similar) with 1 tablespoon of butter.

Begin layering the seasoned potato slices in the prepared dish, overlapping them slightly. Pour a portion of the warm cream mixture over the potatoes. Sprinkle some of the remaining picked fresh thyme over the cream.

Continue layering: potato slices, then cream mixture, then thyme. After the second layer of potatoes and cream, grate about half of the Gruyere cheese evenly over the top.

Repeat the layering process (potato, cream, thyme) for a total of five potato layers. Once all layers are in, add a bit more cream to ensure the top layer of potatoes is mostly covered. Gently press down on the layers to submerge all the potatoes in the cream mixture.

Add a final layer of picked thyme. Finish by grating the remaining Gruyere cheese over the very top of the dish.

Place the assembled dauphinoise terrine inside the larger oven-safe dish for the bain-marie. Bring some water to a boil, then carefully pour the boiling water into the larger dish, surrounding the dauphinoise terrine, ensuring the water comes about halfway up the sides of the dauphinoise dish.

Carefully transfer the bain-marie with the dauphinoise to the preheated oven. Bake for approximately 3 hours, or until the potatoes are completely soft all the way through when pierced with a knife. The top should be golden brown and bubbly.

Once baked, carefully remove the dauphinoise from the oven and then from the bain-marie. Let it rest for a few minutes. Grind fresh black pepper over the top and garnish with freshly chopped chives before serving warm.
