How to make gratin dauphinois , a classic french recipe

Very important: use a big oven recipient. The potatoes have to be 2 cm thick. (1 inch) so as to have maximum crusty part/serving. Here I am using a round dish of 28 cm.

1 kg of potatoes

Double cream, nutmeg, salt and pepper

Peel and slice the potatoes as thin as you can. I used a mandoline. Or food processor or by hand.

Dispose the potatoes in a dish ( 26-30 cm) that can go to the table and may b to the microwave. Layer the sliced the potatoes.

Mix 500 gm of double cream + nutmeg, salt and pepper. Put over the potatoes

Bake at 180C 1:30 hr when cooked , sprinkle grated cheese on the top and gratinate under the grill 1-2 min until golden. Serve.

After 30 mins press the potatoes so as the liquid comes up to the surface to cover the potatoes

1 hr after.

When done sprinkle with grated cheese and bake 1 min under the grill

Out of the oven. Either you serve it immediately but you will have to use a spoon or....

Or you leave it to become cold so it holds together; you can cut it into wedges and you can easily reheat it in the oven or in the microwave...just before serving.

For a formal dinner I pre- cut the potato cake. Easier and quicker to serve. Heat it in the microwave just before eating

Watch the video: Easy Creamy Potato Gratin Dauphinois the Original French Recipe

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