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Gratin dauphinois

By Le Cordon Bleu
13 August 2014 2:20 PM Updated 14 Aug 2014

Gratin dauphinois

Photo: Flickr | Louis Bennett

This potato, cheese baked dish is your go-to traditional French item for any occasions, from house parties, birthdays to formal dinners.

Recipe serves 8–10
Difficulty: Easy
Preparation time: 15 minutes
Baking time: 1 hour

1.5 litres of milk
A pinch of freshly grated nutmeg
1 bunch bouquet garni (bundle of herbs)
2 cloves garlic
165ml heavy cream
1.2kg potatoes, firm-fleshed
Freshly ground pepper
120g gruyere cheese, grated
Unsalted butter
A pinch of salt and pepper

1. Preheat the oven to 190 degrees Celsius.
2. Coat a deep, ovenproof dish with softened butter and reserve in the refrigerator. 
3. Combine the milk, freshly grated nutmeg, bouquet garni, and garlic in a medium saucepan over medium heat. Bring the liquid to a boil, remove it from the heat, and leave it to infuse for 5 minutes. 
4. Meanwhile, wash and peel the potatoes and slice them thinly. Do not rinse the potatoes as the starch is needed. Layer the potato slices tightly in the buttered dish and season each new layer with salt and pepper.
5. Stir the cream into the hot milk then pour through a fine mesh sieve onto the potatoes. Let rest for 1 to 2 minutes. The potatoes will absorb the liquid and the level will decrease. Top up with the remaining liquid. Repeat until all the milk mixture is used. Season the top sprinkle generously with grated cheese. Cover the dish with buttered parchment paper and foil.
6. Place it in the oven to cook for 1 hour or until the potatoes are easily pierced with the knife.
7. Remove the foil and parchment paper and return the dish to the oven to brown until the surface is golden.
8. Remove from the oven and let rest for 5 to 10 minutes before serving. 

This recipe can be found in the food movie, The Hundred-Foot Journey

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