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Gratin à La Dauphinoise
Preparation info
Serves
6
Difficulty
Easy
Appears in
The Times Calendar Cookbook
Published 1977
A good choice for a party, this recipe needs very little attention, looks good and can be served from the baking dish. Gratin à la dauphinoise goes well with any roast.
Ingredients
675 g 1½ lb 1 clove
Method
Peel the potatoes, cut them into very thin slices and pat dry in a cloth. One of those vegetable slicers – sometimes called a ‘mandolin slicer’ – is really very useful when preparing the potatoes for this dish. Crush the clove of garlic and rub round the inside of an earthenware baking dish. Generously butter the dish with about half the butter.
Arrange rows of potato slices in the dish