Name: Gratin Dauphinois
Yield: Serves 6 as a side
Ingredients: 1 tsp ground black pepper; 1 tsp grated nutmeg; potatoes, peeled and cut lengthways into 4–5mm thick slices; 50 g butter; 200 ml double cream; 2 garlic cloves, peeled and smashed; 1 tsp fine salt; 700 ml whole milk

Preparation info

Serves
6
as a side

Difficulty
Complex

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Creamy or crusty? Waxy or floury potatoes? Everyone has their personal preference and there is certainly more than one way to make gratin dauphinois. The question of how to cook an authentic version was apparently so aggressively contested that Charles de Gaulle held a competition to determine the definitive recipe. Riverford Cook Anna learned this method from a Parisian chef, who assured her it was the real