Potatoes Baked in Cream (Gratin Dauphinois) Recipe
Potatoes Baked in Cream (Gratin Dauphinois) Recipes
900g (2 lb) potatoes, peeled and cut into
salt and freshly milled black pepper
1 garlic clove, crushed
pinch of grated nutmeg
150ml (1/4 pint) single cream
75g (3 oz) gruyere cheese, grated
potatoes in a saucepan of boiling salted water for 5 minutes, then drain
well. Turn into a greased 1.1 liter (2 pint) gratin dish. Stir the
seasoning, garlic and nutmeg into the cream and pour over the potatoes.
Sprinkle with the cheese.
Cover and bake
at 180C (350F) mark 4 for about 45 minutes, or until the potatoes are
tender. Uncover the dish and brown under a hot grill.
Serve this creamy potato dish with fried
or grilled meats.