Classic Bistro Style Gratin Dauphinoise - French Gratin Potatoes
"This classic French potato gratin dish is world famous, and rightly so! I am quite happy to have this as a main meal, with just some crusty bread and a large mixed salad on the side. I have heard that this famous dish was created as a way of encouraging the "Dauphin" (the young prince destined to become King Henri II), to eat up his vegetables, hence the name! Maybe - it is certainly just as popular with children, as it is with adults. Try to slice the potatoes as thinly as possible for the best results. A wonderful accompaniment for all sorts of roast meats, stews, casseroles and poultry...."
INGREDIENTS
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3 lbs waxy potatoes, peeled and thinly sliced (such as Desiree, Golden Wonder, Maris Piper, Idaho or King Edward)
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6 ounces gruyere cheese, grated
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3/4 pint double cream
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salt
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fresh ground black pepper
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2 -4 garlic cloves, peeled and crushed
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2 sprigs fresh thyme
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1 ounce butter
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cheese, for topping (optional)
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