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Gratin Dauphinois #2

A superb potato dish that is made with floury winter potatoes, Gratin Dauphinois is a recipe to reserve for special occasions, as it is rather extravagant! For a slightly cheaper version it can be made with milk and Cheddar cheese rather than Gruyere and cream, but the finished result is not quite the same.

ingredients

serves 4
25 g (1 oz) butter, softened
Approx. 1 kg. (2 lb) potatoes, peeled and sliced into thin rings
1 large onion, peeled and finely chopped
1/4 kg (1/2 lb). Gruyere cheese, grated
Salt and freshly ground black pepper
150 ml (1/4 pint) fresh single cream

method

1. Brush the base and sides of a flameproof casserole dish with some of the butter. Put a layer of potato slices, overlapping, in the bottom of the casserole. Dot with more butter and sprinkle with some of the onion and cheese, and salt and pepper to taste.

2. Pour over about one-quarter of the cream. Continue with these layers until all the ingredients are used up, finishing with a layer of cheese and pouring the remaining cream over the top.

3. Cover with a lid or buttered greaseproof paper or foil, and bake in a moderately hot oven (190°C/375°F or Gas Mark 5) for 1 hour or until the potatoes are tender when pierced with a skewer.

4. Transfer the casserole dish to a preheated hot grill and brown for 5 minutes or until the top layer of cheese is bubbling.

What did you think?

9 people have helped to review this recipe. Thankyou!

Not good!!
posted by chap0 @ 10:42AM, 10/15/08
Did this and the cheese curdled!!
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