Sunday, February 5, 2012

Gratin Dauphinoise

Gratin dauphinoise

OK so the big debate for this dish is - do you add cheese or not?  I am a definite no cheeser as I just don't think it needs it.  Jean Marc, however, it a cheeser and so to avoid argument I do half with and half without.

The art of a good dauphinoise is how thin you can slice the potatoes.  I sliced them in the slicer on my kenwood and an hours cooking is then all you need to make lovely winter potato dish.

Enough sliced potatoes to fill a gratin dish
Enough milk to cover the potatoes
Grated Gruyere cheese
Garlic clove cut in half
1 oxo cube
Small bits of butter

1 Peel and slice the potatoes into 1mm slices
2 Rub the garlic clove on the bottom of the gratin dish
3 Layer the potato slices (about a third of the way up the dish)
4 Sprinkle with salt, and knobs of butter and cheese (optional)
5 Put another layer of potatoes and sprinkle with salt and knobs of butter and cheese (optional)
6 Put a final layer of potatoes sprinkle with salt and cheese
7 Dissolve the oxo cube in a small amount of water and add to the milk
8 Pour the milk over the potatoes but not up to the brim of the dish otherwise it will overflow when cooking.
8 Cook for 1 hour at 180 C.  Test with a knife to make sure it is cooked.