Alastair Little, Richard Whittington

Dauphinoise Potatoes

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
The Daily Mail Modern British Cookbook
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Gratin Dauphinois – layered sliced potatoes baked in cream – needs neither flour nor cheese in its composition.

Ingredients

  • butter, for greasing
  • 600 ml/ 1 pt double cream
  • 150 ml

Method

Preheat the oven to 150°C/300°F/ gas 2 and butter a 3.5–5-cm /1½—2-inch deep gratin dish.

In a saucepan, gently heat the cream and milk with the garlic.

Put the potatoes in a bowl, season with salt, pepper and nutmeg, pour over the cream mixture and turn with a spoon to