Le vrai Dauphinois

Name: Le vrai Dauphinois
Yield: Serves 4
Ingredients: Salt and freshly ground black pepper; 425 ml (14 fl oz) full-fat milk; Salt and freshly ground black pepper; 2 eggs, beaten; 300 ml (½ pint) double cream; 2 garlic cloves, crushed; 125 g (4½ oz) unsalted butter; 1 kg (2¼ lb) waxy potatoes, such as Maris Peer, Belle de Fontenay or Roseval; 1 kg (2¼ lb) waxy potatoes, such as Maris Peer, Belle de Fontenay or Roseval; 1 kg (2¼ lb) waxy potatoes, such as Maris Peer, Belle de Fontenay or Roseval; 1 kg (2¼ lb) waxy potatoes, such as Maris Peer, Belle de Fontenay or Roseval

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

What makes an authentic gratin dauphinois? It has been a source of debate for years, so perhaps it should come down to individual preference. One thing is agreed, though. On no account should it include cheese - or does that start another dispute?

Ingredients

1 kg (2¼ lb) waxy potatoes, such as Maris Peer, Belle de Fontenay or Roseval

Side dish
Vegetarian
Gluten-free

Method

Preheat the oven to 190°C/375°F/gas mark 5. Peel the potatoes, wipe them dry and slice them thinly lengthways on a mandolin. Take a large, flameproof earthenware dish, rub it lightly with the garlic and then sprinkle with salt. Grease the dish liberally with some of the butter and arra