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Gratin Dauphinois Recipe

   
 

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     Gratin Dauphinois

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   3 - 4

Ingredients
450g good-quality potatoes
1 small clove garlic, crushed
150ml double cream
150ml milk
Freshly grated nutmeg
25g butter
salt and freshly milled black pepper
Equipment
 
21cm oval, shallow gratin dish, well buttered.

Instructions
First, peel the potatoes and slice them very, very thinly (a wooden mandolin is excellent for this operation, if you have one), then plunge the potato slices into a bowl of cold water and swill them round and round to get rid of some of the starch. Now dry them very thoroughly in a clean tea cloth. Then in the gratin dish arrange a layer of potato slices, a sprinkling of crushed garlic, pepper and salt and then another layer of potatoes and seasoning.
Now mix the cream and milk together, pour it over the potatoes, sprinkle with a little freshly grated nutmeg, then add the butter in flecks over the surface and bake on the highest shelf in the oven for 1½ hours.


Originally Submitted
3/17/2013





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