Gratin Dauphinois is not a traditional British food, it is in fact a classic French dish, but is one loved throughout these shores. This Gratin Dauphinois recipe is based on one by Elizabeth David. Elizabeth David was one of Britain's most famous food writers, so I feel less guilty including a French recipe here.
Elizabeth David did not write recipes in the system we are more familiar with today. This recipe is extracted from the book, at Elizabeth David's Table with kind permission of the publishers and therefore is written as it appears in the book. I have included an ingredient list merely for convenience.
Elizabeth David did not write recipes in the system we are more familiar with today. This recipe is extracted from the book, at Elizabeth David's Table with kind permission of the publishers and therefore is written as it appears in the book. I have included an ingredient list merely for convenience.
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes
Ingredients:
- 1lb/500g of yellow potatoes
- Garlic clove, peeled
- A little butter for greasing
- Salt and pepper
- ½ pint/300ml thick cream
- Cube of butter
Preparation:
Peel 500g/1lb of yellow potatoes, and slice them into even rounds no thicker than a penny; this operation is very easy with the aid of a mandolin. Rinse them in cold water - this is very important - then shake them dry with in a cloth. Put them in layers in a shallow earthenware dish which has been rubbed with garlic and well buttered. Season with pepper and salt. Pour 300 ml/ ½ pint of thick cream over them; strew with a little pieces of butter; cook them for 1 ½ hours in a low oven, 150 °C/gas 2, During the last 10 minutes turn the oven up fairly high to get a fine golden crust on the potatoes. Serve in the dish in which they have been cooked.
The best way, in my view, of appreciating the charm of a gratin dauphinois is to present the dish entirely on its own, as a first course to precede grilled or plain roast meat and poultry, or a cold joint to be eaten with a simple green salad.
The best way, in my view, of appreciating the charm of a gratin dauphinois is to present the dish entirely on its own, as a first course to precede grilled or plain roast meat and poultry, or a cold joint to be eaten with a simple green salad.
