Gratin Dauphinoise

Dip both halves of the garlic clove in salt and rub all over the inside of a 1 litre capacity ovenproof gratin dish.

Gratin dauphinoise. Preheat the oven to 200 c. Lay the slices on a clean tea towel and pat dry. The combination of potatoes soaked with garlic infused cream then slow cooked to melting perfection is about as good as it gets when it comes to comfort food.

The old dauphiné viennois so called for the dolphin on the local count s coat of arms now includes the hautes alpes which contains the savoie and le savoie is famous for cheese. They should be about 5cm deep. Potato gratin pommes de terre dauphinoise potatoes à la dauphinoise gratin de pommes à la dauphinoise traditionally consumed by peasants in the historic dauphiné region in france gratin dauphinois is a savory dish consisting of thinly sliced potatoes crème fraîche and butter baked in a shallow earthenware cooking vessel.

Add the drained potatoes to the pan and simmer gently for 5 minutes. The authentic gratin dauphinois never contains cheese. Keep them covered with the tea towel while you prepare the rest of the ingredients.

Rub the inside of a large baking dish with butter then rub with the remaining half clove of garlic. Turn up the heat. For optimum result when making it at home it is best cooked in a medium sized dish.

Sprinkle with some cheese and add more potatoes. Peel and slice the potatoes to a width of 3mm 1 8in. The best potatoes to use for a gratin are floury baking potatoes.

Tip the potatoes and crème fraîche into the dish. Pour over the cream and cook in the oven for 1 hours. Rub a gratin dish liberally with the garlic and butter.