I love cooking with potatoes, they are a blank canvas and with the addition of a few simple ingredients they can be transformed into the most mouth watering masterpiece. This particular recipe is one of my favourites and I cherish the pure perfection of each creamy, garlicky mouthful of potato. There is seriously not much that beats this dish. And in Winter when you open a good bottle of red and settle in front of your fireplace – it is the perfect accompaniment.
Traditionally potato gratin (gratin dauphonois) does not use cheese – mine does because I like it that way.
1 kilo/2.2 pounds of starchy potatoes, peeled
3 cups of heavy cream
1 teaspoon of sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon of freshly grated nutmeg
4 cloves garlic, peeled and smashed
3/4 cup of grated Gruyère or Emmental
Heat the oven to 205c/400f and carefully cut the potatoes into 1/8-inch slices with a sharp knife.
Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic. Cook the mixture over medium/high heat until the cream is boiling, stirring occasionally.
When the cream boils, pour the mixture into a baking dish and sprinkle the surface with the cheese. Bake in the oven until the top is deep golden brown, the cream has thickened, and the potatoes are extremely tender when tested with a skewer, about 1 – 1 ¼ hours (depending on your oven).
The dish may look liquidy however it will set as it cools. Leave to settle for around 20 minutes and serve. It is also fabulous left for an hour and served at room temperature.
Notes: A mixture of waxy and starchy potatoes may be used.
Source: self developed
© 2010, Michelle. All rights reserved.
This sounds so delicious I am going to try this out with the kids this week. You are so clever M ox