Gratin Dauphinoise 500g – serves four
Everybody has a variation on the gratin dauphinoise theme. This version was first shown to me by Rowley Leigh who was taught how to cook the universally-loved dish by the Roux brothers, so the pedigree is faultless. It is unfashionably rich, expensive and unhealthy, so very small portions please.
I don’t worry about what sort of potato, though they should be slightly waxy (in this case, I use King Edward or Maris Piper). No cheese is necessary, for the amalgamation of the potatoes and cream produces a cheesy effect.
Gratin dauphinoise pairs brilliantly with our Il Peposo (daube of beef) – a marriage made in heaven!
A little tip
Can be frozen. Not a huge success visually but tastes fine.
King Edward or Maris Piper potatoes, Full cream milk, double cream (milk), minced garlic, grated nutmeg, salt and pepper.
See ingredients in bold. Produced in a kitchen which handles milk, gluten, sesame, celery, lupin, nuts, eggs, soya, fish, mustard, peanuts, sulphites.
Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.
Transfer to an oven-proof dish. Cover loosely with foil. Heat oven to 175C and bake until piping hot.
One container serves four people.