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Home Chocolate Pound Cakes With Sour Cream

Gratin Dauphinois Recipe

Ingredients

How to make it

  • Wash, peel andslice the potatoes in approximately 3 mm thick slices.
  • Do not rinse after slicing.
  • Place them in a saucepan along with 25 cl milk (whole milk if available), half knob of butter, salt, pepper and nutmeg.
  • Bring to a boil then lower the heat slightly and continue to cook for about 10 minutes.
  • Stir from time to time with a spatula to avoid sticking to the pan.
  • Meanwhile, grease dish with butter and finely chopped garlic.
  • Remove spuds from the heat.
  • Delicately place the potatoes in dish.
  • between every 3 layers of potatoe sprinkle cheese and a bit of cream.
  • Level the surface add final layer of cheese and cream and leave to cool so that flavours blend.
  • Bake at 180° for 20 to 30 minutes - until golden.
  • I find it hold together better once served if i press down on potatoes as it cooks.
  • Serve.

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The Cook

dantheman Auckland, NZ

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