Gratin Potatoes

There are two ways of making good gratin dauphinois. The traditional method calls for thinly sliced raw potatoes to be layered with Gruyère cheese and then topped with a 50:50 mixture of milk and cream. This needs an hour or longer to cook and should be eaten straightaway. At The Merchant House I make a variation on this called gratin de Jabron. It uses potatoes preboiled in their skins and can be made in 30 minutes. It also tastes better, more of potato and less of cream.