Potato gratin dauphinoise
By: Janet Brinkworth From: Good Food Live
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Potato gratin dauphinoise
- Prep time:
- 20 mins
- Cook time:
- 2 hrs
- Serves:
- 4
Janet Brinkworth's slow-cooked creamy potato gratin makes a fabulous accompaniment to all manner of dishes
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Ingredients
Method
1. Set the oven to 180°C/gas 4. Rub the garlic all over the insides of an oven proof dish.2. Rub butter all over the insides of the dish to grease it.
3. Then put in a layer of potatoes. Season them with salt and freshly ground black pepper and grated nutmeg.
4. Continue building up layers until you reach the top of your dish. Pat each layer down - the dish should be dense.
5. Mix the milk and cream together and pour over the potatoes to cover.
6. Bake in a low oven for two hours. Serve when the potatoes have softened, and turned golden brown on top, and while the cream is still bubbling.
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Latest Comment
View all comments (4)I cook mine the french way in a bainmarie in the oven, cover with foil for the first half of cooking time. everybody loves these!!
This is delicious - well worth the wait!
make sure you use quite a deep dish, if the cream mixture bubles over it really burns and dries the dish out. Really delicious if you get it right though.
Cracking dish! People say it's a heart-buster, but then no-one seems to notice how much cream they put on their puddings! Likewise cooking with butter is seen as bad, but no-one thinks twice about the large amounts that go on our toast in the morning.
Anyway, I recommend a deep dish and keep the ingredients simple as stated. Don't use herbs or onions! The nutmeg really comes through. Definitely worth cooking at a low temperature and for a long time. Delicious!