A French Classic: le Gratin Dauphinois

Gratin Dauphinois Recipe (Gluten free, Vegetarian)

Ingredients (serve 4 to 6 people)

600g peeled and thinly sliced potatoes

250ml full fat milk

250ml double cream

3 peeled garlic cloves

salt

pinch of grated nutmeg

40g butter

1. Grease a gratin dish with a teaspoon of the butter (set the rest aside in the fridge for later).

2. Put the milk, cream, garlic cloves and sliced potatoes in a large saucepan. Coat the potatoes well with the milk/cream mixture. Put the saucepan over a medium heat. Bring to the boil and then take off the heat. Using a slotted spoon, take all the potato slices and line them in the buttered gratin dish.

3. Put the milk/cream mixture back on a low heat. Season with salt and a pinch of nutmeg, stir for another 3 to 4 minutes. Discard the garlic cloves and pour over the potatoes. Let it cool down completely, cover with clingfilm (I do this in a way that the clingfilm touches the surface to avoid condensation and a skin to form) and leave in the fridge to set for 30 minutes to an hour.

4. Preheat the oven to 200ºC (180ºC fan).

Dot the gratin with teaspoons of the remaining butter. Place on the middle shelf of the oven and bake for 25 minutes until it is bubbling and nicely golden on top.

When cooked, let it cool down 5 to 10 minutes before serving.

Serve it as it is as a main dish with a side salad for 4 people. 

It can also be served as a side dish for 6 people.

Bon appétit!