This classic Dauphinoise Potato gratin is world wide famous and a fabulous accompaniment to roast meats, juicy steaks or stews. Having said that, it’s not to say that its garlicky, creamy and crispy flavours can’t be enjoyed by itself…!
Ingredients: (serves 4 people)
9 medium potatoes, peeled and sliced
2 cups whole milk
5 tbsp. butter
2 garlic cloves, crushed
1 cup double cream
1 cup grated gruyère
Freshly ground pepper & sea salt flakes
1. Preheat the oven to 180 ºC. Place the potatoes in a non stick pan, cover with milk and season with salt & pepper. Bring to the boil, before reducing the heat and cook for 10 minutes.
2. Grease a baking tray with butter and spread the crushed butter over the surface. Drain the potatoes, transfer half in the gratin dish, add half the cheese, double cream and season with salt & pepper. Repeat again for the top layer.
3. Place the gratin in the oven and cook for 1 hour or until nicely brown and crispy!
Don’t be afraid of making slightly too much as any leftovers will taste even better when baked for the second time!