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Gratin Dauphinois
by Sandra Lawson (follow)
For me this is one of the most sublime and self indulgent of potato dishes; soft, rich and creamy in the middle, and crisp and golden on top.
Preparation Time: 10 minutes
Cooking Time: 1 hour - 1 hour 30 minutes at 170°C
Makes: 4 servings
Ingredients
4 medium size potatoes
1 clove of juicy garlic
Butter for smearing
100ml milk
100ml double cream
Method
Categories
#Potatoes
#Dairy
#Vegetarian
#Vegetables
Preparation Time: 10 minutes
Cooking Time: 1 hour - 1 hour 30 minutes at 170°C
Makes: 4 servings
Ingredients
4 medium size potatoes
1 clove of juicy garlic
Butter for smearing
100ml milk
100ml double cream
Peel the potatoes.
Slice them thinly. Use the slicing blade of a food processor if you have one. They shouldn't be thicker than a £1 coin, but thinner is good too.
Rub the cut garlic glove over the inside of a gratin or ovenproof dish or tin and then smear it with the butter.
Scatter or layer the sliced potatoes on top. There's no need to be artistic, but you should separate the slices first.
Season with salt and freshly ground black pepper.
Pour on the cream and milk. If the level doesn't reach the top of the potatoes, don't be afraid to add a little more.
Bake in the oven for at least an hour until the potatoes are meltingly soft.
Categories
#Potatoes
#Dairy
#Vegetarian
#Vegetables
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