The Gratin Dauphinois is a classic French dish and the ultimate comfort food. A dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern France.
- 1 kg Desiree potatoes, peeled
- 500 ml milk
- 250 ml double cream
- 200 g Gruyère, grated
- sea salt
- freshly ground white pepper
- pinch freshly grated nutmeg
- 1 clove garlic, halved
- 25 g unsalted butter, diced
- 1 tbsp flat-leaf parsley, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 180°C
- Using a mandolin or sharp knife, cut the potatoes into 2-mm thick slices.
- Bring the milk and cream to the boil in a large saucepan over medium heat. Add the potato and two-thirds of the gruyere. Season with salt, pepper and nutmeg and stir to combine. Reduce the heat to low. Cook for 15 minutes, stirring occasionally until the potato is tender and the cheese is melted.
- Rub the inside of a 1.5-litre baking dish with the cut garlic clove then grease with the butter. Pour in the potato mixture and sprinkle the remaining gruyere over the top. Bake for 40 minutes or until the potato is cooked through and the top is golden brown.
- Sprinkle with parsley to serve.
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