Potato gratin dauphinois
This French classic is the ultimate version of luxuriously lubricated potatoes. Like with many such classic dishes, there are heated debates whether garlic should be used, or if a sprinkle of grated cheese on top is ‘permitted’.
Ingredients
- 800 g floury potatoes (Maris Piper or King Edward), peeled and cut into thin slices (2-3 mm)
- 300 ml milk
- 300 ml cream
- 2-3 garlic cloves, very finely chopped
- pinch of ground nutmeg
- salt, pepper
Method
- Lightly grease a shallow over-proof gratin dish. Preheat oven to 180°C. Place a layer of overlapping potato slices in the prepared dish, sprinkle some garlic, nutmeg, salt and a little pepper over the layer. Continue with another layer of potatoes and so on. Mix milk and cream and pour over potato layers. The potatoes need to be covered by liquid. If you use waxy potatoes you need to reduce to amount of liquid by about 150 ml. Fill the baking dish only up to 2/3, the mixture tends to boil over otherwise.
- Place in preheated oven and bake for 60 to 80 minutes (depends on oven and potato variety). The gratin dauphinois is cooked when there is no resistance to a needle or sharp knife inserted into the potato layers.