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Gratin Dauphinois
Potato Gratin with Cheese and Cream
- Serves
6
- Difficulty
Easy
By Anne Willan
Published 1981
If cooked too fast or for too long, the milk in gratin dauphinois has a tendency to curdle (potatoes have an unexpectedly high acid content). So, in this splendidly rich recipe, the potatoes are first blanched in milk to remove the acid, then simmered in cream.
Ingredients
Method
Rub the baking dish with the cut side of the garlic; then butter the dish.
Peel the potatoes and cut them in thin slices, preferably on a mandoline cutter. Don’t soak them in water as this removes some of the starch needed to give the gratin a creamy consistency. Season the slices with salt, pepper and nutmeg.
Bring the milk to a boil in a large saucepan, whisking occasionally t
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