In a previous post, I mentioned how much I adore cheese… well the fact remains that I not only am head over heels in love with cheese, but I am also a victim of love when it comes to potatoes!
Baked, roasted, boiled, fried, stuffed, mashed… and most importantly, if combined with cheese, then you have a match made in heaven!
Potato Dauphinois is a specialiaty of the Dauphine region in France and basically involves thinly sliced and layered potatoes and cream cooked in a buttered dish rubbed with garlic… HELLOOOooooo – does this not sound like the most AMAZING invention EVER???? This dish is sometimes also known as Potatoes au Gratin or potato bake – depending on the country you are from (North America for the former and South Africa, Australia and New Zealand for the latter).
The word *Gratin* is a word to describe the technique in food preparation whereby the top of a prepared dish is browned… either by breadcrumbs, grated cheese, egg or butter… and we all know that my preference is going to be for the CHEESE!!!!
So how do I make mine?? the answer is *WELL!* 🙂
150g Grated Cheese (I mix cheddar and gruyere)
Garlic (as much or as little as you like)
- Peel and finely slice the potatoes
- Parboil the potaotes until just tender (you don’t want to make mash :))
- Drain and pat dry
- Heat the cream in a pan with the crushed garlic for about 5min
- Butter a dish, layer the potatoes (salting in between layers) and pour over the cream and garlic mix
- Sprinkle the cheese on the top….
- bake at 200C for 40-60min
For the purposes of having some yummy pictures to show – i made a *mini* version of this (so basically a half or third of the ingredients and baked in a mini dish)