Gratin dauphinoise
AWT explains how to cook dauphinoise potatoes in five easy steps. The secret is patience.
Ingredients
- 1 garlic clove, crushed
- butter
- 450g/1lb waxy potatoes, thinly sliced (such as Desirée, Golden Wonder or King Edward)
- 300ml/½ pint double cream
- salt and freshly ground black pepper
Method
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.
Recipe Tips
Sprinkle grated cheese over the top of your potato gratin before cooking for an extra treat.
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