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POTATO GRATIN DAUPHINOIS

Serves 6

  • 900g potatoes
  • 1 garlic clove
  • 575ml double cream
  • 150ml milk
  • 1/4 nutmeg
  • salt and pepper
  • butter, for greasing

UTENSILS

  • 3.5-5cm deep gratin dish
  • mandoline grater
  • large bowl
  • heavy saucepan
  • grater
  • large spoon or spatula

Preheat oven to 130C/Gas Mark 1. Grease the grain dish generously with butter. Peel and slice the potatoes on the mandoline into a bowl of water.  If you don’t have a mandoline use a knife the slices need to be about 5mm thick. Peel and finely chop the garlic.

Put the cream and milk into a heavy saucepan. Grate the nutmeg into it, season with salt and pepper and add the finely chopped garlic. Place over a medium heat. Drain the potato slices and turn to coat thoroughly and evenly. Adjust the seasoning, if necessary.

Transfer to the prepared gratin dish and pack down firmly with the back of a large spoon or spatula. The mixture should be very liquid and the dish should not be full to the top.

Bake for 1 hour . If the surface is not golden and bubbling at the end of this time, brown the top under the grill.

This recipe is from Keep it Simple by Alistair Little


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