Alt="Gratin Dauphinois"

Gratin Dauphinois with Gruyere.

 

Alt="Gratin Dauphinois"

 

Serves 4

 

Baking dish:  20 x 20 cm / 8 x 8″

The first time I had this dish I was about eighteen. It was at around 5 in the morning after a night out with friends and  I remember it so well, like it was yesterday.

We were terribly disappointed that the night was coming to an end so we decided to go to a friends house.  (I don’t remember his name, oops) but his parents were in England for a couple of weeks so it seemed like the logical thing to do.

It was summer by the way.

Alt="Gratin Dauphinois"

 

The first time I had this dish I was about eighteen. It was at around 5 in the morning after a night out with friends and  I remember it so well, like it was yesterday.

We were terribly disappointed that the night was coming to an end so we decided to go to a friends house.  (I don’t remember his name, oops) but his parents were in England for a couple of weeks so it seemed like the logical thing to do.

It was summer by the way.

We were hanging out in the pool, and meanwhile this guy was preparing food for all of us. After about half an hour or so, he came out with this amazing Potato dish, Gratin Pomme Dauphinois. I couldn’t believe how delicious it was, and not just because we were starving, it really was delicious. Delicious enough to remember it for the rest of my life.

He had prepared it with some leftover steamed potatoes for a quick version, but originally it is made with raw potatoes like in my recipe. My recipe uses a little bit less cream because I think it gets  too heavy, after all it’s a side dish and not a main course.

 

Alt="Gratin Dauphinois"

Serves 4

Needed: Baking dish:  20 x 20 cm / 8 x 8″

 


Ingredients;

2 lb /1 kg starchy potatoes

1 garlic clove peeled and sliced in half lengthwise

2 tablespoons butter

1/2 teaspoon salt

grating of nutmeg

Freshly ground pepper

1 C. cream

1/2 C. chicken stock

1 C.  grated Gruyere cheese

 


Method;

Preheat oven to 350F/180C.

Bring cream, chicken stock, nutmeg and salt to a boil in a medium saucepan. Once it reaches a boil, turn off the heat and let it steep while you make the rest of the gratin.

Rub a baking dish with the cut garlic, then spread with the  butter.

Peel the potatoes and slice them thin.

Place half of the potatoes in the dish, then scatter over cheese.

Repeat for the second layer, finishing with the cheese.

Pour over the cream.

Cover with lid or foil, and bake for 40 to 45 minutes, then remove the foil and bake for a further 10 until the top is bubbly and golden. Rest for 10 minutes before serving. Sprinkle with some chives or parsley before serving.

 

 

Alt="Gratin Dauphinois"

 

 

Alt="Gratin Dauphinois"

Another great fast side dish would be Super quick pan roast Jacket Potatoes.

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