GRATIN DAUPHINOIS
Ingredients
350 - 400g potatoes. Any good all rounder will do, Maris, King Edward, Desiree, Charlotte that kind of spud.
225ml double cream or single cream or mix of double cream and milk
1 large clove garlic, peeled and slighly crushed use more if you want lots of garlic
Herbs, 1 sprig thyme, rosemary, flat parsley optional
Salt and pepper of choice, white or ground black.
Freshly ground nutmeg, just a little optional
14g butter
50g grated Gruyere cheese I usually only have parmesan, it works well, just use a good covering.
Source: Les Halles Cookbook, Anthony Bourdain
Serves: 2 hungry people
Method
Preheat oven to 180C.
If liked rub the inside of a small ovenproof gratin dish with an extra peeled clove of garlic, then rub the butter over the inside of the dish.
Peel and cut into 6mm slices. Use the thick slicing attachment on a food processor or mandolin.
Do not wash the slices.
Place in a large saucepan, add cream, the garlic, herbs. Season with salt, pepper and nutmeg.
Bring the cream to the boil, stirring the potatoes all the time. The starch from the potatoes will begin to thicken the cream.
Once the cream is quite thick add to the prepared dish, removing the herbs and garlic if you like, leave in for more flavour.
Spread the potatoes in the dish, cover with grated cheese.
Cook in the oven for approximately 40 mins, until the potatoes are soft and cheese brown and bubbling.
Remove from the oven and allow to rest before serving.
