Gratin Dauphinois
Serves 1
Directions
- 1Peel and thinly slice the potatoes, ideally using a mandoline.
- 2In a pot, combine the double cream, whole milk, rosemary, thyme, garlic, nutmeg, and a generous amount of salt.
- 3Bring the cream mixture to a boil, then remove from heat and let infuse for 10 minutes.
- 4Remove the herb solids, then stir in some grated Comté cheese until melted.
- 5Butter a baking dish and arrange the potato slices vertically in the dish.
- 6Pour the cream and cheese sauce over the potatoes.
- 7Cover the dish tightly with baking paper or foil and bake in the oven at 160 degrees for 80 minutes.
- 8Check if the potatoes are cooked through; if not, cook for another 20 minutes.
- 9Top with more grated Comté cheese and bake uncovered for 20 to 30 minutes until bubbling and crispy.
- 10Garnish with fresh chives before serving.
Ingredients
- potatoes
- double cream
- whole milk
- rosemary
- thyme
- garlic
- nutmeg
- salt
- comté cheese, grated
- butter
- chives (optional)
Equipment
peelermandolinepotwooden spoongraterbaking dishbaking paper
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