Gratin dauphinois

Method

1. 1

   Preheat the oven

   Preheat the oven to 180°C conventional, 160°C fan or gas mark 4 for about 15 minutes, until it reaches temperature.

2. 2

   Grease the dish

   Butter the base and sides of a 2-litre shallow baking dish, about 30 x 20 cm, using the 25 g butter.

3. 3

   Slice the potatoes

   Peel the potatoes and slice them evenly, about 3 mm thick.

4. 4

   Infuse the cream

   Rub the cut garlic over the inside of a saucepan, then add the cream, milk, salt, pepper and nutmeg; warm over medium heat for 4 minutes, until steaming but not boiling.

5. 5

   Layer the potatoes

   Arrange the potato slices in overlapping layers in the prepared dish.

6. 6

   Add the cream mixture

   Pour the warm cream mixture over the potatoes, pressing them gently until mostly submerged.

7. 7

   Bake the gratin

   Bake at 180°C conventional, 160°C fan or gas mark 4 for 60 to 80 minutes; timing varies by dish and potato variety, so bake until golden and a knife slides easily through the centre.

8. 8

   Rest before serving

   Rest at room temperature for 10 minutes, until the cream has settled and thickened slightly.

Tips

• Slice the potatoes evenly so they cook at the same rate.
• Do not rinse the potato slices, so their surface starch stays in place.
• If the top browns too quickly before the centre is tender, cover the dish loosely with foil.

Swaps

• Use a mandoline to slice the potatoes evenly, taking care as you approach the blade.

Storing

Cover and refrigerate leftovers for up to 3 days. Reheat in a covered dish in a low oven until piping hot throughout.