Gratin Dauphinois
Joyous comfort food, the classic French gratin of thinly sliced potatoes, slowly baked in cream, herbs, garlic, and, in this version, a little chicken stock.
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Servings: people
Equipment
- ceramic or earthenware dish - approx 26x20cm/10x8inch
Ingredients
- 1 kilo potatoes
- 1 small onion optional
- 300 ml cream (see notes)
- 300 ml chicken/vegetable stock or milk (see notes)
- 1 sprig thymne
- 1 bay leaf
- ¼ tsp freshly grated mace
- 1 tsp lemon zest
- 50 g butter or olive oil for drizzling
- 3 large garlic cloves. One crushed and one/two finely sliced or grated. Reduce the garlic if it is not your thing
- ⅔ tsp salt
- 30 g grated parmesan or gruyere optional
Instructions
- Whisk together the cream and stock, and add the salt, spices and herbs. Set over low heat. Remove just before it starts to boil. Check for seasoning and set aside.
- Preheat the oven to 160 °C.
- Rub the baking dish with half the butter and the crushed garlic clove.
- Slice the potatoes and onion (if using) with a food processor or mandoline. Toss well to make sure the onion is evenly distributed.
- Layer about a third of the sliced potatoes into the baking dish. Tucking in the slices of garlic as you go. Sprinkle with a pinch of lemon zest and freshly ground black pepper. Repeat with half the remaining potatoes. Gently push down the potatoes and ensure they are an even layer.
- Cover with half the creamy mixture, pouring through a strainer to remove the peppercorns (optional)*. Tuck the strained thyme and bay leaf into the gratin. Finish layering the rest of the potatoes. Add the remaining cream mixture, some freshly ground black pepper and dot with knobs of butter or drizzle with olive oil.
- If using, sprinkle with cheese.
- Bake on a higher shelf for about an hour or until golden and caramelised around the edges. Turn the oven up towards the end of cooking if you want your gratin a little browner.
Notes
You need 600ml of liquid, 100% cream, milk or stock or a combination of 50/50 cream and stock or cream and milk.
You can also reduce the percentage of cream.
*I don't bother straining the mixture to remove the peppercorns - it is entirely up to you.
Check the cream mixture for salt and add more if it is not salty enough. I tend to err on the conservative side.