I’ve been surfing the web and found a treasure. Absolutely stunning gratin dauphinois recipe from The Guardian. Gratin is quite complicated dish, as you have to keep it quite moisturized and avoid breakage of the potato after the dish is done. It is perfect for a colder time of the year, when you want to treat yourself and family with soft and rich taste with simple ingredients. So let’s go.
750g waxy potatoes
250ml double cream
100ml whole milk
2 small cloves of garlic, crushed
Nutmeg, to grate
Butter, to grease
50g gruyère, grated
Peel the potatoes and cut into thin slices using a food processor or mandoline.
Put the cream and milk into a large pan along with the garlic and a good grating of nutmeg, and bring to the boil over a medium-low heat. Season and add the potatoes, then turn down the heat and simmer gently for about 10 minutes until they are softened, but not cooked through.
Meanwhile, grease a gratin dish with butter, and heat the oven to 160C/gas mark 3. Pour the potatoes into the dish and spread them out. Cover with foil and bake for 30 minutes. Remove the foil, sprinkle the cheese on top, and bake for a further 10-15 minutes until browned and bubbling. Allow to cool slightly before serving.