Name: Creamy layered potato bake (Gratin Dauphinois)
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: Serves: 6
Cuisine: French
Ingredients: 2.5 kg (5½ lb) white floury potatoes, peeled; 200 ml (7 fl oz) single cream; salt and freshly ground black pepper; approximately 800 ml (1 pint 8 fl oz) milk; 3 garlic cloves; 175 g (6 oz) butter

Preparation info

Serves:
6

Difficulty
Easy
Ready in
1 hr 55

Appears in

New Bistro

By Fran Warde

Published 2009

About

A perfect gratin is when the cream and milk become rich and thick like paint. François cooks it until the sauce around the potatoes would be good for a ‘painter’, he tells me laughing! This makes a generous amount but it is real comfort food that just demands seconds.

Ingredients

2.5 kg (5½ lb) white floury potatoes, peeled
175 g (6

Method

Preheat the oven to 240°C/475°F/Gas 9. Wash the potatoes in water to remove any excess starch, then shake dry. Slice into 4mm (⅙-inch) wafer-thin rounds — a mandolin is best if you have one, or you could use the slicer attachment on a food processor.

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