Vegetable Recipes - Gratin Dauphinois Recipe

  
 

Vegetable Recipes - Gratin Dauphinois Recipe

Ingredients

Serve 4-6

  • 1 garlic clove, halved

  • 75 g/3 oz butter, softened

  • 1 kg/2 lb waxy potatoes, sliced into thick rounds

  • freshly grated nutmeg

  • 350 ml/12 fl oz hot milk

  • 250 ml/8 fl oz single cream

  • salt and pepper

Method:

  1. Rub the cut garlic clove round the inside of a large earthenware baking dish. Brush the dish thickly with some of the softened butter.

  2. Arrange a layer of potatoes in the bottom of the dish and sprinkle with salt, pepper and grated nutmeg. Continue making layers of potatoes, seasoning each layer, until they are all used.

  3. Mix together the hot milk and cream, and then pour the mixture over the layered potatoes, making sure that the potatoes are almost totally covered by the liquid.

  4. Dot the top with the remaining butter and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 1-1 1/2 hours, or until the potatoes are tender when pierced with a skewer.

  5. Increase the oven temperature to 200°C (400°F), Gas Mark 6 for the last 10 minutes of cooking time to brown the top layer of potatoes. Serve hot, straight from the baking dish.