Gratin Dauphinoise
This creamy and indulgent potato gratin is a comforting and satisfying dish that makes a perfect side for any meal. Layers of thinly sliced waxy potatoes are bathed in a luscious cream sauce and baked until tender and golden brown. Each bite is a harmonious combination of creamy richness and the earthy flavor of the potatoes. It's a delightful addition to any table, bringing warmth and flavor to your dining experience.
— Constant Cookbook
Ingredients
- 1 garlic
- butter
- 450g/1lb waxy potatoes, thinly sliced (such as Desirée, Golden Wonder or King Edward
- 300ml/½ pint double cream
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 170C/325F/Gas 3.
- Rub a gratin dish liberally with the garlic and butter.
- Layer the potatoes into the dish, making sure each layer is seasoned.
- Pour over the cream and cook in the oven for 1¼ hours.
- Turn up the heat to 200C/400F/Gas 6 and cook for a further 15 minutes until the top is golden. Serve.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
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