Gratin dauphinois
Saturday - January 19, 2019 11:06 am ,
Category : RECIPES
Ingredient:
Butter, for greasing
150 ml (1/4 pint) single cream
150 ml (1/2 pint) double cream
1 large garlic clove, crushed
1 kg (2 lb) main-crop potatoes
Salt and black pepper
125 g (4 oz) Gruyere cheese, grated
Method:
Lightly butter a shallow gratin dish. Put the single and double creams into a bowl, add the garlic, and stir to mix.
Thinly slice the potatoes, preferably with the slicing disc of a food processor.
Prepare the gratin.
Bake in a preheated oven at 160℃ (140℃ fan, Gas 3) for 1 ½ hours or until the potatoes are tender and the topping is golden brown. Serve at once.
Butter, for greasing
150 ml (1/4 pint) single cream
150 ml (1/2 pint) double cream
1 large garlic clove, crushed
1 kg (2 lb) main-crop potatoes
Salt and black pepper
125 g (4 oz) Gruyere cheese, grated
Method:
Lightly butter a shallow gratin dish. Put the single and double creams into a bowl, add the garlic, and stir to mix.
Thinly slice the potatoes, preferably with the slicing disc of a food processor.
Prepare the gratin.
Bake in a preheated oven at 160℃ (140℃ fan, Gas 3) for 1 ½ hours or until the potatoes are tender and the topping is golden brown. Serve at once.
