Gratin dauphinois

This recipe makes for 10 servings.

Total recipe time : 2 h 45

Ingredients:

• 1 kg potatoes
• ³⁄₄ liter milk
• 75 cl cream
• 200 g butter
• salt, pepper

Peel the potatoes, wash them one by one under the tap without soaking. Cut into thin slices (I used a mandolin). Butter an earthenware dish and arrange the potato slices in layers. Add salt and pepper (I also put nutmeg) and pour the milk on top. Bring to a boil and add the third of the cream. Mix with a wooden spatula and sprinkle the gratin with small pieces of butter. Put in an oven on medium temperature for 1 h 45 min, adding throughout the cooking time, little by little, the remainder of the cream in order for the gratin to reduce, color, all that, without developping a crust.

My test: This recipe has been successful, it comes from the book “les grandes recettes de la cuisine légère”, it’s the recipe of chef Michel Rostang.

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