Gratin Dauphinois

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

The ultimate potato dish. It’s so good that I’m quite happy to have this as a main course, although it also works very well as an accompaniment to meat, fish or green vegetables.

Ingredients

  • 1 kg potatoes, such as King Edwards, Desiree, Idaho or Maris Piper
  • 1 clove

Method

Heat the oven to 150°C/gas 2.

Peel the potatoes and slice them finely using a mandolin or a food processor. Place the potato slices in a large bowl of cold water and move them around to get rid of excess starch. Drain well and dry thoroughly: use a salad spinner or else put the sl