Gratin dauphinois à l’ancienne
Serves: 4
Difficulty: Easy
Traditional dauphinois potatoes are one of the most delicious potato recipes to come out of France. Creamy, elegant and thoroughly self-indulgent, this recipe by Stéphane Reynaud, the bestselling author of Ripailles: Traditional French Cuisine, is easy to follow and will wow your dinner guests. We like it served with his recipe for Cuisses de poulet rôties et farce de fruits secs (roast chicken thighs with dried fruit and nut stuffing).
Gratin Dauphinois
Ingredients
- 1.5 kg 3 lb 5 oz potatoes
- Clove of garlic
- 1 tsp nutmeg
- 1 litre 35 fl oz/4 cups cream
- Salt and pepper
Instructions
- Preheat the oven to 180°C (350°F/Gas 4).
- Peel 1.5 kg (3 lb 5 oz) of potatoes, then slice them into thin rounds. Rinse the potatoes to remove all the starch, then dry them with a cloth.
- Rub a flameproof roasting tin with a clove of garlic and fill the tin with the potato slices.
- Mix 1 teaspoon of nutmeg with 1 litre (35 fl oz/4 cups) of cream, season with salt and pepper. Pour the mixture over the potato and bake in the oven for 1 hour.
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