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Nicola Potato Gratin Dauphinois

Serves six

1kg Nicola potatoes

1/2 clove unpeeled garlic

4 tablespoons butter

1 teaspoon salt

1/8 teaspoon pepper

100g cheese (cheddar, Mayfield Swiss (even better),

250ml boiling milk or cream

Method:

1) Preheat oven to 425F. Peel the potatoes and slice them 1/8 inch thick (use a mandolin or food processor). Place in cold water. Drain when ready to use.

2) Rub the baking dish with cut garlic. Smear the dish with 1 tablespoon of the butter.

3) Drain the potatoes and dry them in a towel. Spread half of them in the bottom of the dish. Divide over them half the salt, pepper, cheese, and butter.

4) Arrange the remaining potatoes over the first layer and season. Spread on the rest of the cheese and divide the butter over it. Pour on the boiling milk.

5) Set the baking dish in upper third of preheated oven. Bake for 20-30 minutes, until the potatoes are tender, the milk is absorbed, and the top is a golden brown.

Recipe Gratinees

You can read more in our blog post here