Scalloped potatoes

Scalloped potatoes

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

A variation of gratin dauphinois, a rich, filling regional dish from France. Some recipes include eggs, but the authentic recipe is made only with potatoes and thick fresh cream. Here is a simpler version.

Ingredients

Quantity Ingredient
1kg potatoes
1 garlic clove, halved
1 cup milk
grated nutmeg
salt and freshly ground pepper
1/2 cup grated gruyere cheese
60-90g butter

Method

  1. Preheat the oven to 180°C. Peel the potatoes and slice thinly. Rub a shallow ovenproof dish with the cut clove of garlic, then butter dish generously. Arrange the potato slices in layers in dish. Scald the milk and add the nutmeg, salt and pepper, to taste. Pour over the potatoes in the dish. Sprinkle with the cheese and dot with the butter. Bake for 50–60 minutes until the potatoes are tender and golden. If potatoes seem to be browning too quickly cover loosely with foil for 30 minutes of cooking time. Serve in the dish.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again