Gratin dauphinois
S E RVES 6 A S A S IDE DI S H
Gratin dauphinois Creamy potato bake To rinse or not to rinse the potatoes, that is the question that pops up in many gratin dauphinois recipes. It all depends whether you’re using firm or baking potatoes. Baking ones will release their starch into the cream and make the gratin bind, whereas I prefer firm potatoes as they hold their shape better (no gratin mush for me). I like my gratin to be dense with crunchy, crisp edges, but you could always conduct some potato experiments of your own. All for research purposes, of course, not the fact that it’s so delicious . . . • 2 lb firm-fleshed potatoes (such as fingerling) • 1¼ cups milk • 1¼ cups heavy cream • a pinch of nutmeg • 1 tsp Dijon mustard • 1 tsp salt • 1 clove of garlic • 2 tbsp soft butter • chopped parsley or dill (optional)
Peel the potatoes and cut them into 1⁄8 -inchthick slices. Place them in a pot with the milk, cream, nutmeg, mustard, and salt and simmer for 10 minutes. Meanwhile, preheat the oven to 400°F. Cut the clove of garlic in half and rub the cut sides around the inside of a baking dish, then smear the butter around the inside of the dish. Pour the potato and cream mix into the dish and spread the potatoes out evenly. Bake for 35– 40 minutes or until golden and bubbling. Serve hot, topped with a sprinkling of chopped parsley, and a simple green salad.
For a light lunch or dinner for 4–6 people Stir 7 ounces chopped smoked salmon, the finely grated zest of a lemon, and a handful of chopped dill into the potato mix before baking.
Preparation time: 15 minutes Cooking time: 45–50 minutes
RECIPE FROM THE LIT TLE PAR IS K ITCHEN BY R ACHEL KHOO
Gratin dauphinois Creamy potato bake To rinse or not to rinse the potatoes, that is the question that pops up in many gratin dauphinois recipes. It all depends whether you’re using firm or baking potatoes. Baking ones will release their starch into the cream and make the gratin bind, whereas I prefer firm potatoes as they hold their shape better (no gratin mush for me). I like my gratin to be dense with crunchy, crisp edges, but you could always conduct some potato experiments of your own. All for research purposes, of course, not the fact that it’s so delicious . . . • 2 lb firm-fleshed potatoes (such as fingerling) • 1¼ cups milk • 1¼ cups heavy cream • a pinch of nutmeg • 1 tsp Dijon mustard • 1 tsp salt • 1 clove of garlic • 2 tbsp soft butter • chopped parsley or dill (optional)
Peel the potatoes and cut them into 1⁄8 -inchthick slices. Place them in a pot with the milk, cream, nutmeg, mustard, and salt and simmer for 10 minutes. Meanwhile, preheat the oven to 400°F. Cut the clove of garlic in half and rub the cut sides around the inside of a baking dish, then smear the butter around the inside of the dish. Pour the potato and cream mix into the dish and spread the potatoes out evenly. Bake for 35– 40 minutes or until golden and bubbling. Serve hot, topped with a sprinkling of chopped parsley, and a simple green salad.
For a light lunch or dinner for 4–6 people Stir 7 ounces chopped smoked salmon, the finely grated zest of a lemon, and a handful of chopped dill into the potato mix before baking.
Preparation time: 15 minutes Cooking time: 45–50 minutes
RECIPE FROM THE LIT TLE PAR IS K ITCHEN BY R ACHEL KHOO
