Gratins, Bakes and Roasts

This Chapter includes some favourite potato basics, such as baked and roast potatoes, as well as a wide range of gratins. The best-known gratin, of course, is the dauphinois. This dish always provokes controversy but if you bake sliced potatoes slowly in lots of cream you are bound to end up with something delicious whether it’s ‘authentic’ or not. A lovely variation on this is Janssons Frestelse, a Swedish dish that includes anchovies and onions. The important thing to remember about gratins is to use the right sort of dish - it should be shallow enough to allow the top to brown evenly.