Gratin Dauphinois

Apart from its fancy French name, Potato Gratin, or baked potatoes, is real smart dish to make if you’ve got guests coming round to dine on short notice. While the dish is cooking by itself in the oven, you’re free to make other kinds of food.

  1. Using medium-sized potatoes, place them all in the baking dish of choice. TIP! This gives you a rough estimate of how many potatoes you need to fill the entire dish.
  2. Peel the potatoes and cut them into 5mm thick disks. Place the potato disks into a mixing bowl as you go along. TIP! If you’re using sweet potatoes, you can choose to leave the skin on, just make sure you scrub them well clean.
  3. Season with minced garlic, thyme, sea salt, freshly ground black pepper, and a good lug of olive oil. If you’re extravagant, use melted butter in place of olive oil.
  4. After ensuring that all disks are coated with the seasoning well, arrange the pieces nicely in the (buttered) baking dish, either in rows or in a round (as in picture above).
  5. Drizzle a round of cream (double cream, if you want), making sure every disk has a little lick of cream.
  6. Cover with foil and chuck it in the oven for 20 minutes at 180ªC.
  7. While that’s happening, you can prepare a lovely gravy and/or glazed vegetables.
  8. After 20 minutes, the potatoes should be almost done, if not already soft. Remove the foil and taste a piece, adjust seasoning accordingly, bearing in mind that the cheese you are about to add can be salty.
  9. Drizzle another round of cream.
  10. Grate Parmesan over the top. Cheddar or any other hard cheese works as well.
  11. Finally, put it back in the oven uncovered, for another 10 minutes, or until the top is gently browned.
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About skinnynigel

If this recipe works for you, let me know below! View all posts by skinnynigel

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