The other copied (and slightly adapted) from a recipe book of mum's meaning I can now return it to her. Goes like this:
Gratin Dauphinois
1 kg/2 lb floury potatoes, peeled and sliced
40 g/1.5 oz butter
300 ml/0.5 pint milk
120 ml/4 fl oz single cream
1 teaspoon salt
freshly ground white pepper
pinch of grated nutmeg
125 g/4 oz
Lightly grease a shallow casserole dish and cover the base with potato slices to a depth of about 2.5 to 4 cm/1 to 1.5 inches; the dish will look attractive if you overlap the potato slices. Melt the butter in a pan, add the
Meanwhile, heat the milk and cream in a pan. Season with the salt, pepper to taste, and nutmeg, and pour over the potatoes. Cover the dish with foil and cook in a preheated moderate oven (180oC/350oF, Gas Mark 4) for about 40 minutes.
Remove the foil, sprinkle with the grated cheese. Increase the oven temperature to hot (200oC/400oF, Gas Mark 6) and bake for a further 20 minutes until the top is crisp and golden brown. Serve immediately.
Serves 6
NOTE: Serve as an accompaniment or as a supper with a crisp salad.
