Gratin Dauphinois
A favourite of mine since I first visited France, I especially love this in late Winter to Spring time. It’s that time of year when potatoes are not at their most flavoursome and often meat tends to be a little tougher.
| Category |
Side Dishes |
| Preparation Time |
20 minutes |
| Cooking Time |
40 minutes |
| Serves |
6 |
This is pure comfort food that seems to enhance the flavour of anything you chose to serve with it.
Ingredients
- 1kg (2lb) potatoes
- 1-2 cloves garlic crushed
- 15g butter
- 100g(4oz) gruyere cheese
- 225ml( 8fl oz.) whipped cream
- 4 tablespoons milk
- 1 level teaspoon freshly grated nutmeg
- Salt and pepper
Preparation
- Preheat oven to 180 ºC (360ºF). Slice the potatoes into thin slices. Rinse in cold water. Drain and dry in a towel
- Put the potatoes in a large saucepan and cover with boiled water. Add salt
- Bring to the boil starting at moderate heat for 5 minutes then low heat for 10 minutes. Stir from time to time to prevent the pieces of potato sticking together.
- Whip the cream to a floppy consistency and add the milk, salt, pepper and nutmeg.
- Rub an ovenproof dish with garlic and grease it well with butter. Transfer half of the potatoes in the gratin dish.
- Add half the cheese and half the cream mixture to the layer. Cover with the second half of the potatoes. Then coat these with the cheese and cream.
- Put the dish in the oven and cook for 40 minutes at 180C (360ºF) or until the top is golden brown.
