Gratin Dauphinois

Preheat your oven to 355 F°

Preparation

• Peel potatoes and place in cold water to prevent darkening.
• Peel the garlic cloves. Cut one of them in half and chop finely the rest of the garlic.
• Chop the thyme at the last moment to prevent darkening.
• Remove the Shiitake stems and slice the mushrooms thinly.
• Cut the chives as thin as possible.

Gratin Dauphinois

• With the garlic clove cut in half, generously rub the bottom and the sides of your Starfrit 5.3" (13.5cm) Cast Iron Skillets with Maple Wood Trays.
• Afterwards, repeat the procedure with a piece of butter.
• With a mandoline, cut the potatoes in thin slices (1mm thick) and gather all the slices in a bowl. 
• Season with salt and pepper, add the thyme and the minced garlic. 
• Pour the dairy products on top. 
• With your hands, separate each slice to make sure that they are not sticking together. 
• Mix again to ensure that the seasoning is everywhere. 
• Then place the potato slices one layer after the other in your mini pans that you previously prepared.
• The only left to do is to pour the extra sauce in the pans. 
• If the potatoes are not covered with the liquid, add cream.
• Place the pans in your preheated oven for 25-30 minutes. 
• Your knife should easily pierce through the layers of potatoes to consider the dish cooked. 
• Once cooked, the gratin should have a nice golden color.

Mushrooms

• In a hot oiled pan, grill mushrooms with a dash of salt to give them a nice color.
• Take off the heat and add goat cheese crumbles - keep warm.
• Adjust seasoning.

Finishing touches

• When ready to serve, place the Starfrit 5.3" (13.5cm) Cast Iron Skillets in the oven for 3 minutes.
• Once taken out of the oven, place them on the Maple Wood Trays, and sprinkle the chives on top.