Dauphinois potatoes

Dauphinois potatoes gets its name from the former province of Dauphiné in south-east France.  It is made from baking slices of potato with milk and cream.  It is very popular in bistrots and restaurants – probably because it can be prepared in advance and then “finished off” just before serving.  It is particularly good with roast beef, lamb or duck.

Preparation Time: 15 Mins

Cooking Time: 1¾ Hrs

Total Time: 2¼ Hrs

Ingredients

For 4 servings…

1 knob            Butter       

1                    Onion  - sliced thinly 

1 clove            Garlic  - crushed      

300 ml             Milk         

150 ml             Cream  - double      

1 pinch            Nutmeg     

                     Pepper  - freshly ground, black 

                     Salt          

½ kg              Potatoes  - sliced thinly          

25 gms            Gruyère cheese  - grated        

¼ tsp             Rosemary  

¼ tsp             Thyme      

To grease the casserole

                     Butter       

Method

Heat an oven to 180°C.

Melt a knob of butter in a frying pan and cook the onion gently for 15 minutes until very soft and translucent.  Remove and set aside.

Add the garlic to the pan and gently cook for 1 minute.  Stir in the milk, cream and nutmeg and then season well with salt and pepper.

Add the potatoes to the milk and cream mixture, stir gently and simmer for 20-30 minutes until the potatoes begin to soften.  Leave for 15 minutes until cool enough to handle.

Grease an oven-proof casserole.

Layer the potato slices and the onion in the prepared casserole, packing them down as evenly and as neatly as possible.  Pour the creamy liquid from the frying pan over the potatoes.

Bake for 45-60 minutes until golden and cooked through - cover with foil if browning too much.  Sprinkle on the cheese and then bake for 10-15 minutes until bubbling and golden. Mix the herbs and some salt in a bowl, sprinkle on top of the potato and serve straightaway.

Variations

If Gruyère cheese is not available, use Cheddar or Parmesan.

Crushed juniper berries incorporated into the dish can provide an additional interesting flavour.