Potato Gratin

Instructions

• 1

  To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, Rotate Remind, for 1 hour 15 minutes and press Start. Meanwhile, continue to the next step.

• 2

  Assemble the processor with the grey spindle and orange adjustable slicer set on 1 in the bowl and slice the garlic.

• 3

  Transfer the garlic to a saucepan with the cream and bring to a boil. Immediately remove from the heat and add the thyme, salt and pepper and stir to combine.

• 4

  Assemble the processor with grey spindle and yellow reversible shredder, with the fine side up and shred the gruyere. Remove and set aside.

• 5

  Assemble the processor with the grey spindle and orange adjustable slicer set on 2 in the bowl and slice the potatoes. Transfer the potatoes to a large bowl, pour over the cream mixture and toss to combine.

• 6

  Layer a quarter of the potatoes in a 20cm square baking dish. Sprinkle with a quarter of the gruyere. Repeat layering with the potatoes and gruyere. Pour over any remaining cream from the bowl before sprinkling with the final layer of gruyere. Cover with foil.

• 7

  Once preheated, place the gratin in the oven and bake for 1 hour and 15 minutes. When the Rotate Remind signals, remove the foil and continue baking until the cheese is golden brown and the potatoes are just tender when tested with a small knife.

• 8

  Stand the gratin for 10 minutes to allow the potatoes to absorb the excess cream. Serve.