Gratin Dauphinois (Potato Gratin)


1.8kg Idaho Potatoes, peeled
3-5 cloves of garlic, chopped
200ml heavy cream
60g unsalted butter, cubed
salt & pepper


1.      Preheat oven to 190 degrees Celsius.
2.      Butter the bottom and sides of a baking dish with about a 3L capacity. Sprinkle with some of the garlic.
3.      Slice the potatoes using a mandoline or knife into circles about 3mm thick.
4.      Make a layer of potatoes on the botton, sprinkle a little of the garlic, season with salt and pepper and some of the cream. Repeat this with the remaining ingredients. Pour any remaining cream over the top.
5.      Dot the top layer with the remaining butter.
6.      Bake until the potatoes are tender all the way through, about 1 to 1.5 hours. You can use a small knife or testing pin to check if the potatoes are done. If the top starts to get too brown, cover with a piece of foil. There should be a golden brown crust on top of the gratin.

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