Dauphinois Potatoes Recipe
Sometimes spelled Dauphinoise,
here is a traditional French recipe for this all time favourite. This rich dish
is excellent served with roast or grilled meats, poultry and fish.
Accompaniment Vegetarian Gluten Wheat free Eggless France Europe
fl.oz. Double Cream
120ml/4 fl.oz. Milk
Gruyere Cheese, grated mixed with
tbsp freshly grated Parmesan Cheese
and Black Pepper
Preheat the oven to 170C, 325F, Gas Mark 3 and generously butter a shallow
flameproof casserole or deep gratin dish with some of the butter.
Peel and slice the potatoes very thinly - using a mandoline achieves the best
results. Soak the slices in cold water for a few minutes then drain and dry thoroughly.
3. In a measuring jug,
mix together the milk with the cream.
4. Place a layer of sliced
potatoes in overlapping rows on the bottom of the dish,
pour over a about
a quarter of
the cream mixture, sprinkle with 2 tbsp of the mixed grated cheese, dot
with butter and season
to taste with salt and black pepper. Continue this process until the dish is
full, finishing with layer
of grated cheese.
Dot with butter and cook in the oven for about 1-1/4 hours, or until the
potatoes are cooked
through. If the top becomes too brown, cover with tin foil until the last 15
minutes of the cooking time then uncover so the top can crisp up a little.
Serve the Gratin Dauphinois very hot.
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