Gratin dauphinois
Perhaps the most famous French potato dish - thinly sliced potatoes baked with double cream, milk and salt until completely soft with a crisp golden crust.
Gratin dauphinois (6 portions)
10 Large potatoes (maris piper)
300g Double cream
200g Milk (whole)
80g Butter
Salt + pepper
Peel the potatoes and slice thinly on the mandolin. Season with salt and pepper and mix well.
Mix the cream and milk. Layer the potatoes in a dish, adding your cream mix as you go, make sure the top layer is nice.
Finish with the butter and a little more black pepper.
Place in the oven at 130C for a minimum of 3 hours but up to 5. Check the potatoes are soft throughout before removing from the oven.
