Gratin Dauphinois
- Ready In:
- 1hr
- Ingredients:
- 5
- Yields:
-
1 dish
- Serves:
- 4
ingredients
- potato
- cream
- milk
- peppercorn
- salt
directions
- first you'll need a potatoe slicer, otherwise, you'll spend forever thinly slicing potatoes for this dish.
- next you'll need a good deep'ish glass bowl that is oven friendly to cook it in.
- I generally heat up the oven at 150C degrees for this dish, although with experience you can choose your own setting.
- slice potatoes and layer in dish, adding the odd peppercorn, again according to taste.
- Cover them with 1 half double cream (works best) and 1 half Milk Add the salt into the mix.
- then put in oven and leave for roughly 45mins-1hour.
- When adding the milk/cream mix, just cover the potatoes, make sure that they're not floating too much, otherwise, it takes longer to cook.
- This is the original French recipe, I learnt this when I was working in a restaurant in the South of France when I was 14years old.
- Other people have been known to add a dash of Nutmeg, even an egg to the milk/cream mix and even add grated Cheese to to the top, but generally it all depends on taste.
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RECIPE SUBMITTED BY
I'm British, moved to France when I was just 9years old, learn't French when over there. Went to school there, then moved back to London when I was 16years old.
I then worked and lived in England until Dec.2000 and then moved to Ireland to be with my now Fiance...
I currently work in IBM on the french helpdesk providing support for software on all e-client packages.