Potato Dauphinois

In France this dish is called “gratin dauphinois”. It is an excellent potato dish for a large family gathering or a celebration meal because it is flexible and can be prepared in advance up to the end of Step 4, to be baked when required. Waxy potatoes give the best result because they hold their shape.
The 36 cm (14-inch) oval baking dish is used for this recipe.

This recipe can also be baked in the base of the 30cm Shallow (Buffet) Casserole.

Ingredients
  • 1½ kg (3 lb 5 oz) waxy potatoes, peeled
  • 1 large garlic clove, halved
  • 15g (1 tablespoon) butter, softened
  • ¼ teaspoon ground nutmeg
  • 125g (1 cup) finely grated Gruyère cheese
  • 250ml (1 cup) double cream
  • 125ml (½ cup) milk
  • salt and freshly ground black pepper


Method
1. Cut the potatoes into 5mm (¼ inch) slices. Put them into a large saucepan on the hob, cover with cold water and a little salt, and bring to a boil on a high heat. Reduce the heat and simmer for 2 minutes. Do not overcook at this stage because even waxy potatoes can begin to break up; drain well.

2. Rub the inside of the baking dish with the cut garlic and grease with a little of the butter.

3. Preheat the oven to 325°F/160°C/Gas Mark 3. Put half the potatoes into the dish, spreading them evenly. Sprinkle with a little of the nutmeg and some seasoning. Add ½ the cheese and then another layer of potatoes, nutmeg, and seasoning.

4. Beat together the cream and the milk and pour evenly over the potatoes. Finish by scattering the remaining cheese on top with a few small pieces of butter dotted over the surface.

5. Bake in the middle of the oven for 40 to 45 minutes until a deep crisp brown crust forms. Serve immediately from the dish.

Low-fat cream and milk can be used in this recipe, and the Gruyère can be replaced with a low-fat cheese such as a low-fat Cheddar.