Gratin Dauphinois
Tender, melt in the mouth, thinly sliced potatoes slowly cooked with cream, and milk and flavoured simply with garlic, salt and freshly ground black pepper. Serves 4
Ingredients
- butter for greasing the baking dish
- 1 kg peeled potatoes e.g. Maris Piper
- 650g double/heavy cream
- 350ml milk
- 2 – 4 large garlic cloves, peeled and finely chopped
- ½ teaspoon fine salt
- ½ teaspoon freshly ground black pepper
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Preheat oven to Fan Oven 180°C /200°C/400°F/Gas 6
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Thoroughly grease the baking dish with butter.
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Thinly slice the potatoes, about the thickness of a £1 coin. I use a mandolin to do this – by far the quickest and easiest way.
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Mix the cream, milk, crushed garlic and salt and pepper in a jug.
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Lay half the potatoes evenly in the base of the dish.
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Top with half the cream mix.
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Lay the remaining half of the potatoes on top making a scalloped pattern with the final potatoes.
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Pour over the remaining cream mix, cover with foil and cook in the oven for 60 minutes.
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Take out of the oven, remove the foil and put back in the oven for around 20 – 30 minutes or until the potatoes are meltingly soft and the top is a golden brown.
Recipe Notes
Equipment:
- kitchen scales and measuring cups
- chopping board and knife
- mandolin
- garlic crusher
- baking dish approximately 25cms x 20cms (10in x 8in) and 5cms/2 in deep, well buttered
- foil