Gratin Dauphinois

Serving: 440 g

Ingredients

• potato250 g
• heavy cream85 g
• milk60 g
• garlic5 g
• butter10 g
• gruyere30 g

Recipe steps

1. Slice the potatoes about three millimetres thick and do not rinse them; the surface starch is what thickens the dish.
2. Rub the dish with a cut garlic clove and butter it well.
3. Warm the cream and milk with the garlic, then layer the potatoes in, seasoning as you go, and pour it over.
4. Bake at 160C for around an hour and a quarter until a knife meets no resistance.
5. Cheese on top is a Savoyard habit rather than a Dauphinois one, but it is how most people want it.

Ask Rob to help me

← All recipes