13 February 2009

gratin dauphinois

by my dear friend Elisa in Brussels
there really is no need for cheese, it doesn't improve upon it
1kg evenly sliced potatoes
50 cl milk
25 cl cream
1 clove garlic finely chopped
1 clove garlic halved
sprig thyme
black pepper, nutmeg, salt, butter

  • Bring milk to boil
  • add sliced pots, the finely chopped garlic, thyme, pepper, nutmeg & salt
  • let them cook for 30 minutes on a gentle medium heat, different types may take 5 minutes fewer
  • leave to cool for 10 minutes
  • butter an oven dish, rub halved a garlic clove all over the inside of the dish & layer the potato slices
  • pour the cream and the cooking milk over the potatoes
  • put a few dollops of butter on top
  • and bake at 200 for about 30-45minutes.

The top has to be nicely brown


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