Just A French Guy Cooking: gratin dauphinois recipe

A dish from my childhood that brings back all kinds of happy memories and reminds me of the comfort and warmth of home.

Alexis Gabriel Anouz1 October 2018

SERVES 6-8

Ingredients
*about 10 medium-sized, firm-fleshed, waxy potatoes (don’t use floury ones), total weight about 1.5kg, peeled
*salt and pepper
*450ml whole milk
*450ml double cream
*1 bay leaf
*pinch of freshly grated nutmeg
*40g grated cheese, e.g. Parmesan, Cheddar, Comté

Method

1. Cut the potatoes into 5-mm thick slices. Don’t wash them as it’s their starch that is going to thicken the sauce.

2. Season the slices with salt and pepper. Put the potatoes in a saucepan, add the milk, cream and bay leaf and simmer gently for about 10 minutes.

3. Lift out the potatoes with a slotted spoon into a bowl and set them aside. Season the milk and cream with the nutmeg and, if necessary, salt and pepper. Discard the bay leaf.

4. Preheat the oven to 180ºC/160ºC fan/350ºF/Gas 4. Layer the potato slices and cream mixture alternately in a greased ovenproof dish, seasoning lightly between the layers.

5. Bake in the oven for 40–45 minutes or until the potatoes are tender when pierced with a skewer or the tip of a knife.

6. Take the dish out of the oven and switch on the grill. Sprinkle over the grated cheese and grill until the top is golden and crusty.

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