Gratin Dauphinois

Serves: 2 (scaled from 2)


0.8 tsp salt
50 g butter
0.5 tsp pepper
675 g potatoes
350 ml double cream
1 large clove garlic
240 ml milk
0.1 tsp nutmeg


-for 675g potatoes usa a dish 300 cm2, ideally cast iron
-Preheat oven to 220C
-Bring milk, garlic clove (lightly crushed), pepper, salt, nutmeg to boil then take off heat
-Butter dish with half the butter
-Peel and rinse spuds, dry. Slime 3mm thick. Arrange with overlap of a third in both directions
-Rewarm milk, pour over, removing garlic
-Bake covered 15 mins
-Meanwhile, bring the cream to a boil and remove from heat. When the potatoes are ready, remove the cover. Bring the cream back to a boil and pour it over the potatoes. Dot the surface with the remaining butter and place the dish back in the oven.
-Bake, uncovered, for another 20 to 25 minutes, until the potatoes have turned a golden brown, spotted with darker, crisp areas. Do not wait until most of the cream has broken down into clear, foamy butterfat. The potatoes should be dotted with thickened, clotted cream, especially between the slices.
-Let the gratin settle for 10 minutes then eat immediately.


Might serve more? Variation - combine cream with the milk, dot butter and bake everything at 160C for 1.5 hours.

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