I ummed and ahhed about this first post, choosing to bypass the ‘hi this is me and this is what I do’ (after all, you can read that here) and jump right in with food. Who doesn’t love food!
Gratin dauphinois is a potato side dish which originates from the south west of France. Our family were introduced to this *amazing* food when we lived in the region and it was something that my dad continued to cook for us throughout our childhood. It is my ultimate favourite food, it can accompany everything from pie to fish and salad. Just a bowl on its own is pretty good too!
So let’s get on with cooking!
You will need –
*An oven proof dish (any size will do, from individual portions to mammoth offerings depending on the amount of people. It works well as left overs so if in doubt, over cater!)
*Waxy potatoes (my dish was approx. 12″ x 8″ and I used 8 medium potatoes)
*3 large carrots. Ok so I’ve never read a recipe that had carrots in it before but this is how we always had it when we were little. Feel free to leave them out but they definitely add something good!
*3-4 tablespoons of crème frâiche
*Approx. 300ml of single cream or milk (I use milk, I don’t think it makes a huge difference)
Pre heat the oven to gas mark 5, 190 degrees.
1) Slice the potatoes and carrots. I like to slice mine so they are almost transparent but the thickness varies from wafer thin to as thick as a coin as slicing isn’t an exact science. It doesn’t matter too much, thinly sliced is fine. Alternatively you could use a mandoline.
2) Layer the potato and carrot slices into your dish to the top. I seem to alternate two layers of potato, one of carrots but you can mix this up how you like.
3) Add the milk or cream. I fill the dish about half way with milk, so it depends on how large your dish is. Too little is better than too much as you don’t want there to be lots of liquid.
4) Expertly and artistically ‘blob’ on (technical culinary term) the crème frâiche.
5). Cover liberally in black pepper. The eagle eyed among you might notice my pepper is rainbow pepper, not strictly black pepper but it is essentially the same. Don’t skimp! The pepper is very important.
6) Sprinkle over the grated cheese, lots of! Cover with foil and pop into the oven for approx. 60-90 minutes. This will depend on the size of your dish, mine took around 90minutes. Remove the foil 10 minutes before the end to make the cheese nice and crispy. You can check if it’s done by poking it with a knife, if it slides through with little resistance, your food is cooked!
And that is it! Cook, eat, enjoy.