Gratin Dauphinois

Name: Gratin Dauphinois
Prep time: 5 min
Total time: 5 min
Ingredients: 600 ml/1 pint/2½ cups single/light cream; 1 teaspoon ground nutmeg seasoning to taste; 675 g/1½ lb potatoes, peeled; 25 g/1 oz/2 tablespoons butter

Preparation info

Difficulty
Easy
Ready in
5 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

If I were a condemned man, this dish would certainly be my last meal. It must be cooked in a slow oven to prevent the cream curdling, and to allow the potatoes to absorb all the flavour.

Ingredients

675 g/1½ lb potatoes, peeled
25 g/1

Side dish
Gluten-free
Vegetarian

Method

Pre-heat the oven to 170°C/325°F/Gas mark 3. Slice the potatoes very thinly in a food processor or on a mandoline, then soak in cold water for 1 hour to remove the starch. Rinse under running cold water and dry carefully. Use a little of the butter for greasing a gratin dish. Layer the