- 440g peeled potatoes, thinly sliced on the mandolin
- 1 litre milk
- 2 litre cream
- 16 cloves garlic crushed
- 350g grated parmesan
- 250g butter
- Sprig of thyme (Leaves Only)
- Seasoning
Dauphinoise Potatoes
Kevin Kindland
21st February 2014
Dauphinoise Potatoes
Gratin dauphinois is a traditional regional French dish based on potatoes and crème fraîche, from the historic Dauphiné region in south-east France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise.
History
The first mention of the dish is from 12 July 1788. It was served with ortolans at a dinner given by Charles-Henri, duke of Clermont-Tonnerre and Lieutenant-general of the Dauphiné, for the municipal officials of the town of Gap, now in the département of Hautes-Alpes.
Ingredients
Method
Put the milk, cream, thyme, garlic, parmesan and butter into a pan bring to a simmer, add them to the cream and simmer for 3 mins until just cooked. Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
Line a half gastro with grease proof paper.
Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
Pour over the cream mix - just enough to seep through the layers and leave a little moisture on the surface.
.
Tin foil and bake in the oven for 30-50 minutes on 180 deg.
Remove from oven and press in the fridge over night, cut as needed
Reheat in the oven for service.
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