Gratin Dauphinoise Potatoes

(Reference: student manual- Cafe production, George brown, page 90, entree 2 station. ​changed a little bit ingredient for suiting with taste)

Ingredients:

1kg of yellow flesh potatoes, peeled and cut into 1⁄2 centimeters thick slices

 300ml of 35% cream

 4 cloves of garlic, minced on a rasp or microplane

 1/4 tablespoon of kosher salt, 1/4 teaspoon of ground black pepper

 30g of Swiss cheese, shredded on the thickest hole of the box grater

 30g of parmesan cheese, shredded on the medium size hole on a box grater

 20g of butter

METHOD

1. Place the cream, garlic, salt and pepper into a pot and whisk together

2. Place onto the stove and bring up to a gentle simmer for 5 minutes

3. Get 2 hotel pans and rub the bottom and sides with butter, greasing them well

4. Layer the potatoes evenly in both hotel pans, ask you Chef to show you

5. Mix the cheeses together in a bowl

6. Evenly pour th

e cream mixture between the 2 hotel pans with layered potatoes

7. Evenly sprinkle the cheeses over the top of the potatoes

8. Place into a 325°F (162.8°C)

9. Bake for 30-40 minutes, until the potatoes are soft 10. Remove from the oven and place into the blast chiller to cool