Potato Gratin (Gratin Dauphinois)

Potato Gratin, a comforting side dish suitable for special occasions without requiring fancy ingredients. This Potato Gratin or Gratin Dauphinois is a perfect side dish for Thanksgiving dinner table. To print the recipe check the full recipe on my blog: Ingredients Makes about 6 servings 2 1/4 pounds (1 kg) starchy potatoes 1 garlic clove, unpeeled 1 1/4 cup (300g) cream, 35% fat 1/4 tsp (1g) nutmeg 1/4 tsp (1g) black pepper 1 1/2 tsp (7g) salt 1 red onion, sliced 1 tbsp (14g) butter 1 cup (100g) sharp Cheddar cheese or Gruyere, grated 1. Preheat oven to 350F (180C). Peel the potatoes, rinse and pat dry with paper towel. Using a mandoline or a food processor cut the potatoes in ⅛ inch (3mm) slices. 2. Cut the onion in thin rings or slices and cut the unpeeled garlic. Rub a 9 inch (23cm) skillet or casserole dish with the cut garlic and grease the bottom and sides with butter. 3. In a bowl whisk together cream with nutmeg, black pepper and salt. 4. Spread ⅓ of the sliced potatoes on the prepared skillet. Add about ⅓ of the onion rings, ⅓ cup cheese, fresh thyme and ⅓ cream mixture. 5. Spread another ⅓ of the sliced potatoes , ⅓ of the onion rings, ⅓ cup cheese, fresh thyme and ⅓ cream mixture. 6. Finish with the last ⅓ sliced potatoes, remaining cream mixture and spread the remaining ⅓ cup cheese. 7. Bake for about 60-70 minutes, until potatoes are cooked through and the top is golden. 8. Let the gratin rest for 10 minutes before serving. Background music: Follow me: FACEBOOK: INSTAGRAM: PINTEREST: TikTok: @homecookingadventure WEBSITE: