Small

Gratin Dauphinois

6 September 2017

ingredients

1200 g Dutch Cream, or other potatoes that hold their shape when cooked.

​750 mls Fresh cream

Salt and freshly ground black pepper

Butter

equipment

Chopping board; Paring knife; Potato peeler; Clean tea towel; Small saucepan; Cooking dish suitable for oven to table; 

method

Step 1

Preheat the oven to 200C

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Step 2

Prepare the potatoes:

Peel and slice the potatoes, no thicker than a 20c coin - using a mandolin makes this an easy matter.

If you do not have a mandoline a sharp paring knife is just as effective.

Rinse the potatoes in cold water, and dry them well on a clean tea towel

Step 3

Gently heat the cream in a small pan.

Add a bay leaf or two and a clove of peeled garlic

Step 4

Rub an earthenware dish with butter to grease it well

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Step 5

Arrange the potato slices in the dish - a layer at a time:

Season each layer with salt and pepper before adding the next layer.

If you like - try and maintain an even cylindrical pattern in the arrangement of the potatoes, if using a rectangle or square dish - lines of potatoes look good too.

Step 6

Pour the heated cream over the potatoes until just barely covering them

Place a few knobs of butter on top of the potatoes.

Grate a little nutmeg on top.

Place the gratin in the oven .

Put your timer on for 20 minutes

Step 7

Check the potatoes are not burning after about 20 minutes:

Turning the pan will ensure even colouring of the potatoes.

You may need to cook for up to 1 hour.

The dish is ready when the potatoes are golden on top and you can cut into them easily with a knife.

TIP: if the potatoes are burning on top and undercooked inside - slide a baking tray into the rack above the potatoes - this should reduce how quickly they are browning.

Step 8

Allow the potatoes to rest for about 20 minutes before serving

Serve from the dish they were cooked in, with the dish placed in the centre of the table, allow everyone to help themselves.

source

David, Elizabeth : French Provincial Cooking

Adapted by Elizabeth Peddey