Dauphinoise Gratin

Starchy potatoes cooked in dairy products, layered and cooked again in the oven. Side dish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First peel your potatoes, slice them thin around the thickness of cardboard and blanch them in water for about 10 minutes.

Step 2

Dry off the potatoes and prepare the dairy products. Add all the dairy products into a sauce pan and place in the dried off potatoe slices

Step 3

add in nutmeg, salt and pepper then cook until it starts to boil, and then turn down the heat. It will be ready when you can press your finger against a slice and it will break in half without pressure.

Step 4

Prepare an oven bake tray, add minced garlic and tiny knobs of butter to the bottom and add a layer of potatoe slices after one layer season with nutmeg salt and pepper and repeat for every layer.

Step 5

Now that is done reduce your dairy mixture which your potatoe slices have been cooked in, it takes about 5 minutes. It should be thicker but still syrupy. Pour onto your potato slices and cook for about an hour at 160°c until browned on top.

Step 6

Now you should be done, serve and save the left overs.

Step 7

Additional step, if you are twice baking cook for an hour and serve then refrigerate and cook it again the next day. If not cook the potatoes for about 1 hour and a half or until browned enough for you.