Gratin Dauphinois
Over a year ago
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Ingredients
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Method
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1
peel the potatoes and slice very very finely, then plunge them into a bowl of cols water. Now dry them thoroughly inbetween 2 tea-towels. Then in the gratin dish arrange a layer of potatoe slices, a sprinkling of crushed garlic pepper and salt and then repeat the process. Now mix the cream and milk together and pour over the potatoes, sprinkly with a tiny bit of nutmeg and add the butter in tiny pieces over the surface. Bake on the highest shelf 300F for 1.1/2 hours, when it should be lovely and golden.
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