Gratin de Jabron

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

This is the best gratin dauphinoise potato I have tasted and was a regular accompaniment to rack of lamb and rib of beef at the Capital Hotel in London when I worked there. It came via Pierre Gleize, an early adviser to the Capital, who owns and cooks at La Bonne Étape in south-eastern France.

The dish is a course on its own. It is creamy and garlicky and yet doesn’t lose the flavour of potato. If you have a choice, use potatoes that aren’t too floury. They will hold together