Time: 2hr
Source: Serious Eats
Use thick slicer in magimix. Careful adding extra cream, try adding none next time if tightly packed.
- 1.7kg potatoes (waxier, Red potatoes, Desiree/Charlotte, golf ball sized or larger?)
- 100g grated gruyère (and/or comté, cheddar)
- 60g grated parmesan (or grana padano)
- 500ml whipping/double) cream
- 5 medium cloves garlic, minced/diced
- 1/2 tsp dried thyme
- Olive oil
- Salt and pepper
- Grate cheese, 2/3 into large mixing bowl, save 1/3
- Slice potatoes, mix all ingredients in bowl, cover every slice, season
- 23inch oiled square deep baking dish
- Arrange slices vertically
- Pour cream mixture in if needed to reach 40-60% high liquid (note 40% is intended in original recipe for the cream to split and coat pots in oil to make them crispy, 60 may end up more like traditional dauph)
- Roast 200 30 mins foiled, 20 mins uncovered, another 25 mins with cheese sprinkled
