Gratin Dauphinois

by Sandra Lawson (follow)
Vegetarian (1517)      Vegetables (486)      Potatoes (133)      Dairy (22)     
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.



Cooked Grain Dauphinois


Preparation Time: 10 minutes
Cooking Time: 1 hour - 1 hour 30 minutes at 170C
Makes: 4 servings

Ingredients
4 medium size potatoes
1 clove of juicy garlic
Butter for smearing
100ml milk
100ml double cream

Method
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.



Cooked Grain Dauphinois




Cooked Grain Dauphinois


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.



Cooked Grain Dauphinois


Season with salt and freshly ground black pepper.



Season, Salt, Freshly Ground 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.



Season, Salt, Freshly Ground Pepper


Bake in the oven for at least an hour until the potatoes are meltingly soft.



Season, Salt, Freshly Ground Pepper


Categories
#Potatoes
#Dairy
#Vegetarian
#Vegetables
 
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