Level: Very Easy
Preparation Time: 20 minutes
Cooking Time: About 1 hour
This is a classic French vegetable dish which is tasty and very easy to prepare.
The secret with a Gratin Dauphinois is to ensure that the potatoes are cooked well enough as there is nothing worse than uncooked potatoes.
– 1 kilo potatoes cut into fine rounds (just a bit thicker than crisps)
– 4 cloves of garlic crushed into a purée
– 350 ml crème fraiche
– 100 g butter
– 900ml Full cream milk
– Fresh grated nutmeg
– Salt and Freshly Ground Black Pepper
Peel and cut the potatoes into rounds – as a rough guide they should be about twice as thick as potato crisps.
Put the milk, garlic purée, the salt and pepper, the nutmeg and the freshly-ground black pepper into a large saucepan, bring gently to the boil, add the sliced potatoes and cook gently for about 15 minutes.
Remove the potatoes with a slotted spoon and transfer them to a buttered oven-proof dish, putting them in layers.
Cover the potato layers with the crème fraîche, grate some nutmeg, season with salt and black pepper and dot with small knobs of butter.
Put into the oven at 180°c for 1 hour until the top starts to brown.
*If you want to make a gratin Savoyard – add 150g of grated emmenthal or cheddar on the top 10 minutes before the end of cooking.
Excellent with roasted meats or as a vegetarian main course.