Dauphinois gratin with full-flavoured olive oil
Ingredients
For
6
personnes
- 1.5 kg of potatoes
- 1 litre of milk
- 5 cloves of garlic
- 3 tbsp full-flavoured olive oil
- 20 cl of single cream
- Salt, pepper
- Nutmeg (optional)
Tip
Gratin Dauphinois – a classic that’s always a hit!
Instructions
- Peel the potatoes, wash them and cut them into fairly thin slices. Take care not to rinse the potato slices under running water, as this may remove the starch, which is needed to bind the gratin together properly.
- Bring the milk to the boil with the garlic, salt, pepper and nutmeg.
- Place the potato slices in the boiling milk and leave to cook for about ten minutes. Keep an eye on them to make sure the potatoes don’t stick to the bottom of the pan.
- Preheat your oven to 180°C. Grease a gratin dish, arrange the drained potatoes in it, pour the cream over them, drizzle with olive oil and bake for about 45 minutes.
Tip
Gratin Dauphinois – a classic that’s always a hit!
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