This lighter version of the classic Gratin Dauphinoise is made with stock instead of cream. It still uses a fair bit of butter and cheese though.
- 1 kg Desiree potatoes, unpeeled
- 100 g butter
- 2 good quality pork sausages
- 750 ml (3 cups) chicken stock
- 5 bay leaves
- salt, to season
- 75 g grated Gruyere cheese
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 200˚C.
- Using a mandolin, slice the unpeeled potatoes to about 2 mm thick. Use a little of the butter to grease a baking dish just large enough to fit the potatoes. Arrange the potatoes in the dish (I like to stand the potatoes vertically in the dish rather than laying them down horizontally) and place the sausages in the middle.
- Place the stock and bay leaves in a saucepan and bring to a simmer. Season well with salt (it should be very salty, as it will be absorbed by the potatoes), then add the remaining butter and stir until melted. Pour the stock and butter over the potatoes. Cover with foil and bake for 45 – 60 minutes or until tender.
- Remove the foil, scatter with the cheese and grill for about 5 minutes or until the cheese is melted and bubbling.
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Photography by Danielle Abou Karam.