Crafty Gratin Dauphinoise
A community recipe by Crafty CookieNot tested or verified by Nigella.com
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Liberally butter a large, shallow gratin dish or 4 individual ones well. Peel the potatoes thinly, do not rinse. Slice the potatoes thinly, preferably on a mandolin. Do not rinse. Place the milk, cream and garlic in a saucepan, start warming through. Add the nutmeg, salt and pepper, Add the potatoes, cover and bring to the boil. Reduce the heat to a simmer and simmer for 12 minutes. Place the potatoes in the gratin dishes attractively. Taste the sauce and adjust the seasoning accordingly. Pour the sauce over the potatoes. Sprinkle over the grated cheese - if using. Place in the oven at 150 degrees centigrade/gas 2 for 45 - 50 minutes or until the potatoes are tender and golden brown. Serve at once.
Introduction
This is the most moorish way of cooking potatoes, so rich and luxuirous, it is a huge treat. This recipe is supposed to serve 4 people, but it only manages to feed 3 in our house.
Ingredients
Serves: 3-4
- 1 pound potatoes
- 5 fluid ounces heavy cream
- 5 fluid ounces milk
- 1 clove crushed garlic
- grated nutmeg
- 1 ounce butter
- salt
- white pepper
- 2 ounces grated mature cheddar
Method
Crafty Gratin Dauphinoise is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
The cheese is also a must, especially if serving with a juicy tender steak. I find the dish works best with half milk and cream. This dish can be cooked from raw in the gratin dish, the oven cooking times increase to 1 hour 30 minutes to 1 hour 45 minutes.
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What 1 Other has said
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Posted by scottie.scissors on 9th December 2012
Show more commentsBefore cooking the potatoes in the oven i splash them with a little lemon and a dollop of creme fresh then when the potatoes are cooked add the cheese on top :)