Scalloped potatoes

Scalloped potatoes

By
From
The 12 Days of Christmas
Serves
8
Photographer
Mark Roper

This dish is a variation of gratin dauphinois, a rich, filling dish from France.

Ingredients

Quantity Ingredient
1kg desiree, pontiac or dutch cream potatoes
1 garlic clove, halved
60-90g butter, plus extra for greasing
1 cup milk, or half cream, half milk
freshly ground nutmeg, to sprinkle
salt and freshly ground black pepper, to season
1/2 cup grated gruyère cheese

Method

  1. Peel the potatoes and slice thinly. Rub a shallow ovenproof dish with the cut clove of garlic, then grease the dish generously with butter.
  2. Arrange the potato slices in layers in the prepared dish. Heat the milk in a saucepan until scalding, then add the nutmeg and season to taste. Pour the milk mixture over the potatoes in the dish. Sprinkle with the cheese and dot with butter. Bake in a 180°C oven for 40–50 minutes, until the potatoes are tender and golden. Serve straight from the dish.
Tags:
The 12 Days of Christmas
Margaret
Fulton
Christmas
Xmas
holidays
festive
party
entertaining
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