Gratin dauphinois

Gratin dauphinois

By
From
James Martin's French Adventure
Serves
2
Photographer
Peter Cassidy

Originally from the historic province of Dauphiné, in the south-east of France, gratin dauphinois is the best potato dish ever when it’s cooked well.

Ingredients

Quantity Ingredient
350g new potatoes, scrubbed
150ml double cream
1 garlic clove, crushed
50g unsalted butter
salt
freshly ground black pepper
a few whole chives, to garnish, (optional)

Method

  1. Preheat the oven to 220°C.
  2. Thinly slice the potatoes using a mandoline (or a very sharp knife), being careful of your fingers! Place the potato slices in a small saucepan with the cream, garlic and half of the butter. Season generously and bring to the boil, then reduce the heat and simmer for 4 minutes. Remove from the heat.
  3. Generously butter a gratin dish, then spoon the potatoes and cream into the dish, spreading them out evenly. Dot with the remaining butter and bake for 20–30 minutes until the potatoes are cooked through and golden brown on top. Garnish with chives, if liked, then serve.
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