Gratin Dauphinoise (Potatoes Baked in Milk) recipe
information
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
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
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.
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.
serving amount
serves 6 - 8
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
