The dauphinois is a rich gratin of sliced potatoes and cream. It looks like a difficlut dish to accomplish and it appears that getting the flavours and texture right can be quite tricky.
Come Jaime 30 minutes meal to the rescue – he makes such a complicated looking dish looks easy and rather simple to make!
- 1 red onion
- 1kg potatoes
- 1 nutmeg
- 2 cloves garlic
- 1×300 ml tub of single cream
- Parmesan cheese
- 2 bay leaves
- Small bunch of thyme
- Olive oil
- Extra virgin olive oil
- Sea salt and black pepper
- Peel and halve the red onion
- Wash the potatoes and slice in the food processor with the onion
- Tip into a large roasting tray and season
- Grate ¼ nutmeg, crush in 2 unpeeled cloves of garlic and pour in 225ml single cream
- Finely grate over a large handful of Parmesan
- Add bay leaves, pick leaves from a few thyme sprigs and add a good drizzle of olive oil
- Mix and toss everything together, then put the tray over a medium heat.
- Pour in 200ml of boiled water, cover tightly with tin foil and leave on the heat for 10-15 minutes.
- Remove tin foil. Finely grate over a layer of Parmesan
- Drizzle the remaining thyme sprigs with oil, scatter on top and put into the over.
- Cook for 15 minutes or until golden brown and bubbling
Grubbs n Critters http://grubbsncritters.com/
This is a really yummy dish. It is very rich too, and I reckon not something to be made everyday.