Gratin Dauphinois

Gratin Dauphinois

By
From
Encyclopedia of Food and Cookery
Serves
6-8

The mountain province of Dauphine in France produces excellent potatoes which are used in gratins. The addition of cheese does not play any part in the genuine gratin Dauphinois but is particularly good when the gratin is served with a baked ham or roast beef.

Ingredients

Quantity Ingredient
1kg potatoes, peeled
1 garlic clove, crushed
freshly ground black pepper
nutmeg
125g gruyere or emmental cheese, grated (optional)
250ml cream
30g butter
salt

Method

  1. Slice potatoes finely, to about 2 mm thin.
  2. Rub garlic around inside of an ovenproof dish, then grease it well with butter. Arrange potato slices in concentric circles in dish, seasoning each with salt, pepper and nutmeg and sprinkling with grated cheese if using.
  3. Pour cream over layers, scatter butter, which has been cut into small pieces, over top and sprinkle with remaining cheese. Bake in a preheated moderate oven for 1 hour or until potatoes are tender and top golden and crisp.
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