Alastair Little, Richard Whittington
By Alastair Little and Richard Whittington
Gratin Dauphinois – layered sliced potatoes baked in cream – needs neither flour nor cheese in its composition.
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