Gratin Dauphinois

Gratin Dauphinois. Some would say it’s the best potato dish in the world, and as long as it’s made like this, I’d agree with them. Thinly sliced potatoes baked slowly in a garlic, rosemary and thyme-infused cream sauce, with plenty of nutty Comté melted through the middle and crisped over the top. Technically a side dish, but one that will almost certainly upstage whatever you serve it with.

Ingredients

Method

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Step 1

Preheat the oven to 160°C fan.

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For

8

M

I

2

kg

Maris Piper potatoes

20

g

Unsalted butter, softened

800

ml

Double cream

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Notes

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