- Potato Dauphinoise Gratin.jpg (48.69 KiB) Viewed 328 times
Takes: 1 hour 10 minutes
Serves: 6 - 8
No nutritional information available.
Ingredients:
- 600ml milk
- 200ml double cream
- 1 garlic clove, crushed
- 900g medium potatoes, peeled and cut into 2mm slices
- Salt and freshly ground black pepper
- 50g butter, plus extra for greasing
- 2 tsp grated nutmeg
- 200g Gruyere cheese, grated
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Pour the milk and cream into a large pan and set over a medium heat. Bring to the boil and add the garlic and sliced potatoes and stir. Season with salt and freshly ground black pepper. Lower the heat and simmer for 15 minutes, gently stirring occasionally, until the potatoes have softened but not cooked through. Stir in 150g of the Gruyere.
2. Grease a large ovenproof dish. Gently layer the potatoes in the dish along with the cream mixture. Sprinkle with a little of the nutmeg in between the layers. Scatter over the rest of the cheese and dot the butter over the top.
3. Bake for 45 minutes or until golden and bubbling and the potatoes are tender. If browning too quickly, cover with foil.
4. Serve straight away with dish of choice.
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