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Gratin Dauphinoise (Potatoes Baked in Milk)

Chefs dispute whether or not Gruyere cheese is a classic addition to this dish. Some prefer it without. A delicious accompaniment to simple roast or grilled meat.

ingredients

serves 6 - 8
2 lb (900 g) potatoes, peeled
1 egg, beaten
1 1/2 pints (900 ml) boiled milk
1 clove garlic, peeled
1 oz (25 g) butter

method

1. If you have a food processor, use the slicing plate to thinly slice the potatoes. If not, do it very finely by hand.

2. Mix the egg, the cooled boiled milk, and seasoning together.

3. Rub a 2 pint (1 litre) gratin dish with the garlic and then half the butter.

4. Layer the potatoes in the dish. Pour over the milk and dot with the remaining butter.

5. Bake at Mark 4 (180°C) 350°F for 40 to 50 minutes.

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