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Gratin dauphinois
Preparation : 20 min
Cooking : 59 min
Total time : 1 h 24 Rest : 5 min
Equipment
oven
6 people
1 kg Red potatoes, peeled
300 ml full fat milk
300 ml thickened cream
1 clove garlic, roughly chopped
2 sprigs sprigs of fresh thyme
1 shallot, roughly chopped
1 pinch Pinch of nutmeg
25 g parmesan or gruyere cheese
2 pinches salt
1 pinch pepper
Associated products
RECIPE STEPS
1
Preheat oven to160 degrees. Grease baking dish with butter, approx. 18x28cm.
2
Using the Food Processor, slice the potatoes with the 2mm slicer.
- 1 kg Red potatoes, peeled
Robot
3
Place sliced potatoes on a clean tea towel and pat dry. Set aside
4
Place milk, cream, garlic, thyme & shallot in the metal bowl. Place on EXPERT 5min/Speed 3/100 degrees.
- 300 ml full fat milk
- 300 ml thickened cream
- 1 clove garlic, roughly chopped
- 2 sprigs sprigs of fresh thyme
- 1 shallot, roughly chopped
Expert
05:00 / 3 / 100°C
5
Strain the liquid into a large jug & sprinkle with nutmeg.
- 1 pinch Pinch of nutmeg
6
Layer ½ the potato slices, slightly overlapping & sprinkle with a little salt & fresh ground pepper between the layers.
- 2 pinches salt
- 1 pinch pepper
7
Pour ½ the milk mixture over the potatoes, then continue layering the remaining slices.
8
Pour remaining milk mixture over potatoes & sprinkle with cheese.
- 25 g parmesan or gruyere cheese
9
Bake for approx. 1 hour, or until tender & golden. Let stand for 5 minutes before serving.
Vanessa Campbell
