More potato luxuriousness from France, where potatoes, butter and cream have a natural affinity. From memory, my daughter’s French teacher gave me this recipe.
Feel free to browse recipes from our Retro Recipes series. You might also like our Potato recipes here and here. Or you might like to browse French recipes here and here. Check out our easy Spring recipes here and here.
Gratin Dauphinois (Potato Gratin with Cream)
|1.5 kg potatoes, peeled, sliced thinly and dried||2 – 4 cups milk||salt and pepper|
|nutmeg, grated (optional)||1.5 cups cream||125 g butter|
Layer the potatoes in a gratin dish, overlapping slightly. Between layer place dobs of butter and season with salt and pepper. Add sufficient milk to come about 0.33 of the way up to the top layer. Either cover with foil and bake in a moderate oven for 30 minutes, or microwave uncovered on high for 10 minutes.
Remove the foil if necessary. Add the cream, sprinkle with nutmeg if using, and bake uncovered for 30 – 45 minutes until the top is golden brown and all the milk has been absorbed.
browse some from the Potato recipes
- Doodh Wale Aloo (Milkman Potatoes)
- Potage Crème de Tomates et de Pommes de Terre (Cream of Tomato and Potato Soup)
- A Vindaloo of Sorts: spicy potato and sweet potato
- BBQ Baked Potatoes