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Crafty Gratin Dauphinoise

A community recipe by

Not tested or verified by Nigella.com

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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

  • ½ kilogram potatoes
  • 148 millilitres heavy cream
  • 148 millilitres milk
  • 1 clove crushed garlic
  • grated nutmeg
  • 28 grams butter
  • salt
  • white pepper
  • 57 grams 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.

  • 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.
  • 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.

    Tell us what you think

    What 1 Other has said

    • Before 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 :)

      Posted by scottie.scissors on 9th December 2012
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