June 23, 2013

Gratin dauphinois

Category: Food

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!


Gratin dauphinois
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  1. 1 red onion
  2. 1kg potatoes
  3. 1 nutmeg
  4. 2 cloves garlic
  5. 1×300 ml tub of single cream
  6. Parmesan cheese
  7. 2 bay leaves
  8. Small bunch of thyme
  9. Olive oil
  10. Extra virgin olive oil
  11. Sea salt and black pepper
  1. Peel and halve the red onion
  2. Wash the potatoes and slice in the food processor with the onion
  3. Tip into a large roasting tray and season
  4. Grate ¼ nutmeg, crush in 2 unpeeled cloves of garlic and pour in 225ml single cream
  5. Finely grate over a large handful of Parmesan
  6. Add bay leaves, pick leaves from a few thyme sprigs and add a good drizzle of olive oil
  7. Mix and toss everything together, then put the tray over a medium heat.
  8. Pour in 200ml of boiled water, cover tightly with tin foil and leave on the heat for 10-15 minutes.
  9. Remove tin foil. Finely grate over a layer of Parmesan
  10. Drizzle the remaining thyme sprigs with oil, scatter on top and put into the over.
  11. Cook for 15 minutes or until golden brown and bubbling
Grubbs n Critters https://grubbsncritters.com/

This is a really yummy dish. It is very rich too, and I reckon not something to be made everyday.

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