No hand-slicing potatoes or mandolin-wrestling in our kitchen…no siree! The Breville Food Processor is your best potato-pal, producing thin, even slices fast, with total-tater precision. You just need to layer with cream and cheese and let the magic happen.
1To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 350°F, Rotate Remind, for 1 hour 15 minutes and press Start. Meanwhile, continue to the next step.
2Assemble the processor with the grey spindle and orange adjustable slicer set on 1 in the bowl and slice the garlic.
3Transfer 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.
4Assemble the processor with grey spindle and yellow reversible shredder, with the fine side up and shred the gruyere. Remove and set aside.
5Assemble 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.
6Layer a quarter of the potatoes in a 8-inch 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.
7Once 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.
8Stand the gratin for 10 minutes to allow the potatoes to absorb the excess cream. Serve.