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Gratin Dauphinois


While we think of gratin as cheese and breadcrumbs on top, gratin in French means crust and/ or browned, so this potato dish from the former Dauphine province in theh southeast of France (former capital was Grenoble) is so called because of its crust.


  • 1kg potatoes
  • 2 cloves garlic
  • 100 ml milk
  • 5 oz gruyere cheese (can make without)
  • 300 ml double cream (or half creme fraiche)
  • nutmeg, salt and pepper
  • Slice the potatoes into thin slices, rinse in cold water, drain and dry
  • Put one layer of potatoes in a greased dish then sprinkle with crushed garlic, grated cheese (saving some for top) and seasoning, continue layering.
  • Pour the cream and milk mix over the top and sprinkle with remaining cheese.
  • Put the dish in the oven and cook for 1 hour at 180 ºC.  

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