True Gratin Dauphinois Scalloped Potatoes |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is the authentic way to may Gratin Dauphinois - and boy, is it good! I make this to go with a nice Sunday dinner with friends - accompanies meat wonderfully, and vegetarians will find that with a salad, it is a perfect meal. Ingredients:
6 large potatoes |
1 litre of whole fat milk |
1 stick of butter (100g) |
nutmeg (muscade) |
salt |
pepper |
Directions:
1. Pour the milk and the butter into a large pot; bring to a near boil.
2. Add the Nutmeg and the salt n peppa.
3. Wash and peel the potatoes and slice them directly into the hot milk (and do NOT rinse them - the more starch into the butter and milk, the creamier the dish). I use a little slicing device to obtain thin, even slices (not wafer thin, but rather 1/4 inch or 2mm)
4. Cook yer spuds for a few minutes covered, but make sure that you turn the potatoes now and again GENTLY so as to keep those beautiful thin slices you have so painstakingly prepared.
5. Then turn the pot off and forget about them for about half an hour (hey - it works for me!! I'm a bit like Dorie in Nemo).
6. Pour the creamy mixture into a Pyrex baking dish and put in the oven
7. Th 6/7 or on 300°F bake (please - you all know your ovens better than I, so adjust accordingly).
8. Bake uncovered for about 45 minutes - and do not hesitate to spoon some of the creamy mixture over the potatoes which seem to dry and curl up - it will be ready when there is a delicious golden crust on top (and you can cut through the potatoes with a knife).
9. Bon appétit!
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