recipes/gratindauphinois.recipe.md

Gratin Dauphinois

Ingredients

• potatoes, thinly sliced
• 500 milliliters double cream
• 500 milliliters milk
• 6 cloves smoked garlic, crushed
• salt
• pepper

Directions

Butter a shallow baking tray. Bring the milk and cream to the boil with the crushed garlic. Layer the potatoes, covering each layer with a little of the cream mix and a sprinkling of salt and pepper. When the tray is full, pack down with the back of a fish slice; finally spoon over a little more cream. Place into a 200℃ oven. Press down at regular intervals with the back of a fish slice. Cook until golden brown on top. Push a sharp knife into the centre to test they are done; they should be soft and wel compacted.

Meta

author: Ashburton Cookery School

tags: Vegetables