Saturday, 31 October 2015

Potato gratin dauphinoise (GF) (EF) (NF) (V)

When I saw Michel Roux Junior make this on TV, I thought it looked way too easy and too good to be true, but it turns out that it really is quite simple to make. I've looked up a few recipes and made some changes, because most recipes set the gas mark very low and I personally feel the potatoes taste a bit "al dente" when they do that. I prefer my potatoes to taste more fully cooked than that.

I'd never tried Dijon mustard in my life until a few weeks ago. Then I experimented with this recipe by making two dishes; one with mustard and one without and I preferred the taste of the one with mustard so have added it to the recipe. The original TV recipe also mentioned something about putting foil over the dish in the oven for some of the cooking time but I don't bother. Other recipes have also said it's best served as a side dish with meat so if you were to make it as a side dish, this recipe would serve two people.

According to the recipe on TV, they say you shouldn't wash the potatoes. My advice is that if you have muddy potatoes, then wash and pat dry the outside but once the potatoes are sliced, don't wash them. This is very moreish!

Gluten Free
Egg Free
Nut Free

1 large baking potato
1 small pot double cream
1/2 teaspoon Dijon mustard
1/2 level teaspoon sea salt
Pinch of black pepper
1/2 clove garlic

- Preheat an oven to gas mark 5

- Using a food processor fine slicer blade (or a mandolin or your own knife skills), cut the potato into fine slices that are 1-2mm thick

- Halve a clove of garlic then rub the cut side all over the bottom of the oven dish

- Layer the potatoes in an oven dish, then over each layer of potatoes, sprinkle a pinch of salt and black pepper, then place another layer of potatoes, salt and pepper, then make another layer until the dish contains 4-5 layers of potato slices

- Pour enough cream to cover all but the top layer of potatoes, then smear the mustard over the top layer and place the dish in the oven on the middle shelf for 25 mins

- Turn the oven up to gas mark 6 and leave to bake for a further 25 mins after which, turn the oven up to gas mark 7 and bake for a further 15-20mins

- Take the dish out of the oven and leave to stand for at least 4 minutes before serving (or eat it straight away if you don't mind the risk of burning your mouth cos' it's so irresistible)

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