Ingredients
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3
-
6
-
3/4
-
-
-
2 - 4
-
2
-
1
-
-
-
-
-
-
-
Directions
Classic Bistro Style Gratin Dauphinois – French Gratin Potatoes,This classic French potato gratin dish is world famous, and rightly so! I am quite happy to have this as a main meal, with just some crusty bread and a large mixed salad on the side. I have heard that this famous dish was created as a way of encouraging the “Dauphin” (the young prince destined to become King Henri II), to eat up his vegetables, hence the name! Maybe – it is certainly just as popular with children, as it is with adults. Try to slice the potatoes as thinly as possible for the best results. A wonderful accompaniment for all sorts of roast meats, stews, casseroles and poultry. This recipe is not strictly French, using as it does a Swiss cheese.,Can these be made in advance, assembled then frozen then cooked? OR partially baked, frozen and the a final cooking at the end? I’d prefer the former, but if the latter, is there a good way to judge the time needed for the second baking?
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Steps
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1
Done
|
Preheat the Oven to 300f/150c/Gas Mark 2. |
|
2
Done
|
Take a Heavy-Bottomed Dish or an Ovenproof Gratin Dish (a Le Creuset Is Ideal - the Potatoes Tend not to Catch), and Grease It Will With Some of the Butter. |
|
3
Done
|
Layer the Potato Slices in the Dish, Slightly Overlapping Each Other, Seasoning Lightly With the Salt and Pepper, and Sprinkling a Liberal Amount of Cheese on Each Layer. |
|
4
Done
|
Sprinkle Cheese on the Top of the Last Layer. |
|
5
Done
|
Put the Double Cream, Garlic and Sprigs of Thyme in a Pan and Bring to Them Gently to the Boil, Then Remove the Thyme and Pour Hot Cream Over the Potatoes. |
|
6
Done
|
Dot the Top of the Gratin With the Remaining Butter and Some Extra Cheese If You Wish, and Bake For About 1 Hr to 1 1/2 Hrs, or Until the Potatoes Are Soft, and the Top Is Crispy and Golden Brown. |
|
7
Done
|
Serve Bubbling Hot as a Main Meal or as an Accompaniment. |
