I used to work with a chef called George who made the best potato dauphinoise or potato gratin. George wasn’t one for writing done recipes but this is what I think he did. I also haven’t worked with George for 5 years so it must have been good if this stuck in my head. Also George wouldn’t use milk, he would use all cream but that’s all I had! I don’t usually use a lot cream in my recipes as I find it too heavy but this is good! Also YOLO.
We had this with plenty of greens and some roast chicken.
1kg agria potatoes, sliced nice and thinly and most importantly evenly- I used a mandolin, you could get away with a food processor too I think
2 garlic, sliced or crushed
1 small onion, thinly sliced
Thyme - about 4-6 sprigs
1 tsp salt plus some black pepper
Place cream milk, garlic onion thyme salt and pepper into a large pot. Bring to gentle simmer. Peel and finely slice potatoes, you want them about 3-5ml thick. Add them to the cream with the 2/3rd of the Parmesan and toss gently and simmer for 5-10 minutes. By doing this you give them a good head start so they don’t take forever in the oven. Taste the cream, it needs to be well seasoned, even a little salty as this will season the potatoes through when cooking.
Transfer into a buttered dish (mine was 25cm by 18cm ish) removing the thyme stalks and press down so it’s even. Sprinkle remaining Parmesan on top. Cover with baking paper and tin foil and cook at 160 fan 40 minutes. I knife should easily go through the potato. Remove foil and cook for 10-15 minutes to brown the top slightly and so any extra cream reduces down.
It will keep warm for 20 minutes if you need it too and then you can serve.
If you want to get fancy and are cooking for a crowd. Line the baking dish with baking paper, bake as usual. Cool, then place overnight in the fridge with a tray sitting on top evenly. Tip out and trim the sides. Cut into portions and place on a tray ready to heat at a later point. It takes about 10-15 minutes in a hot oven. You probably wont need to do that but you never know, just a wee catering tip there!