Creamy Potatoes au Gratin

Potatoes au Gratin – forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter with a hint of chive.

If you’re wondering what the difference is between Scalloped Potatoes and Au Gratin Potatoes, scalloped potatoes are made with a flour-butter-milk roux, whereas Potatoes au Gratin are made with 100% indulgence: cream and butter.

So I ask you again: Potatoes au Gratin? Or Scalloped Potatoes?

There’s no contest. Cream trumps flour Every. Single. Day.

All the essential food groups present

I was going to say that it’s quite remarkable how so few ingredients can make something so luxurious. But the reality is, it’s pretty hard to go wrong when potatoes, cream, butter and onion are involved.

Serves 4-6

Preparation: 10 minutes

Cooking: 50 minutes

TOTAL: 60 minutes

Ingredients

1. 2 lb floury poatoes such as King Edward or Desirée250 ml

2. 1 cup milk

3. 1 cup whipping cream

4. 1 onion, thinly sliced

5. ½ leek, thinly slice crossways

6. 3 cloves of garlic

7. crushed salt (T

he Cream/Milk mixture should be on the almost too salty taste) and freshly ground black pepper to taste

1. butter for greasing a gratin dish

2. finely chopped chives (optional)

Method

1. Pre-heat the oven to 400°F

2. Peel the potatoes and give them a quick rinse.

3. Cut them into approximately 3 mm (⅛") thick slices, but don't rinse again.

4. Add the sliced potatoes, milk and whipping cream to a saucepan and bring them to a boil. Simmer for about 8 minutes until soft without disintegrating, stir constantly.

5. Add the onion, leek, garlic and seasoning and mix.

6. Thoroughly grease a large shallow gratin dish.

7. Transfer the mixture to the gratin dish and bake for about 40 minutes until beginning to colour.

8. Garnish with finely chopped chives before serving if desired.