Monday, 17 October 2011

Gratin Dauphinoise

This is simply wonderful and a hearty accompaniment to the BeefBeef Wellington. This can also be made up the day before and popped into the oven hassle free when needed. If you have any leftover (unlikely) it is beautiful with crunchy bread as a midnight feast!

Serves 4

1 Garlic clove, crushed
450g Waxy potatoes, thinly sliced (such as Roosters, Desirée, Golden Wonder or King Edward)
300ml Double cream
Salt and freshly ground black pepper

Preheat the oven to 170C/325F/Gas 3. Rub a gratin dish liberally with the garlic and butter. Layer the potatoes into the dish, making sure each layer is seasoned. Pour over the cream and cook in the oven for 1¼ hours.

Turn up the heat to 200C/400F/Gas 6 and cook for a further 15 minutes until the top is golden. Serve.

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