How to make gratin dauphinois – recipe | Felicity Cloake’s masterclass

how to make gratin dauphinois recipe felicity cloakes masterclass

Sumary of How to make gratin dauphinois – recipe | Felicity Cloake’s masterclass:

  • Is there any culinary pleasure like a creamy, carby dish of dauphinoise potatoes?
  • Well, perhaps a mound of buttery mash, a fluffy jacket potato with melted cheese or a big pile of chips with rich, yellow mayonnaise – consider this the fancy French dinner party version of all of the above.
  • Prep 35 minCook 40 minServes 4750g waxy potatoes (see step 1)250ml double cream100ml whole milk2 garlic clovesNutmegButter, to grease50g gruyere, grated (optional)1 Choose your spuds wiselyA waxy variety is preferable here, because they keep their shape once cooked;
  • 2 Peel and slice the potatoesPeel and cut the potatoes into thin slices – you can do this by hand, if you’re a glutton for punishment, but I’d recommend using a food processor or, better still, a basic mandoline (if you go for that last option, though, please do use the guard;
  • 3 Blanch the potatoes in hot cream and milkPut the cream and milk into a large, wide pan.
  • Add the potatoes, turn down the heat and leave to cook gently for about 10 minutes, until they’re slightly softened but not cooked through;

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