Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Gratin Dauphinois

Serves 6-8

Ingredients

1 kg./2¼ lb. Potatoes such as King Edwards, Desiree, Idaho or Maris Piper
1 clove garlic, crushed
110g/4 oz butter
600ml/ 1 pint double cream
Salt & pepper
110g/4 oz Gruyere cheese, grated

Method

• Preheat oven to 150C/300F/Gas 2.
• Peel the potatoes and finely slice them using a sharp knife, mandolin or food processor.
• Rinse the potato slices very well, to remove the starch, and dry in a clean tea towel.
• Butter a large ovenproof dish and rub all over with the clove of garlic.
• Place the potato slices, butter, garlic and cream into a large pan and simmer gently for 8 minutes. Season well.
• Transfer the mixture into the greased dish and sprinkle with the cheese.