There is some sort of magic that happens when a gratin dauphinois is brought to the dining table An audible sigh of expectant pleasure, as everyone recognizes this oh so traditional french potato bake Served in restaurants, but also a traditional dish for the family table, the gratin accompanies meat, game and stews
Gratin dauphinois can either be served from one large dish, or in individual ramekins When it is perfectly cooked the knife will cut through the potatoes as if they were butter, and the crusty gratin top layer will break open to reveal a creamy fondant centre of fondant potatoes and cream
Need I say more?
If you would like to make your family excessively happy , then serve them this for Sunday lunch or for an evening meal ….
To make a gratin large enough to serve six people you will need:
1.5kg or nearly 3 pounds of a good potato that will not dissolve or become too soft during cooking.
50cl or over two cups of thick fresh cream
50cl or over two cups of milk
2 cloves of garlic
salt and pepper, grated nutmeg
Preheat your oven to 150°C or 300°F
Butter a deep baking dish, preferable ceramic. Cut a clove of garlic in half and rub it around the inside of the pan.
Peel and slice the potatoes. I prefer to do this on a mandoline, or in a food processor, to be sure of very thin slices.
Cover the base of the baking dish with a layer of sliced potatoes, sprinkle with salt and pepper and a little grated nutmeg, some crushed garlic. Spoon in some cream, then repeat the layers until all the cream and potatoes are used.
Pour the milk into the dish, add a couple of cubes of butter to the top and pop into the hot oven for 90 minutes.
The gratin is cooked when a knife slides through quite easily and the top of the dish is golden brown.
If you are making individual dishes keep an eye on the cooking time. If they cook for two long there is a danger of drying out.
Bon appetit mes amis!
pictures thanks to google images