GRATIN DAUPHINOIS | SA Garden and Home

GRATIN DAUPHINOIS

Last updated on 18 October 2016

GRATIN DAUPHINOIS

Franck Deroche of Blairgowrie, Jo’burg shares some of his favourite French recipes. Spoil mom this Mother’s Day by setting a beautiful table and serving these flavoursome dishes

INGREDIENTS

  • 1kg potatoes
  • 2 garlic cloves
  • 80g butter, plus cubes for baking
  • 250ml milk
  • 500ml crème fraiche
  • salt and pepper, to taste

To serve:

  • fresh Italian parsley, chopped

METHOD

  1. Peel the potatoes and cut them into very thin slices (preferably use a mandoline).
  2. Preheat the oven to 220°C.
  3. Rub the inside of a serving dish with the garlic then generously rub with butter.
  4. Add the potato slices in even layers.
  5. Mix the milk and crème fraîche in a bowl, season with salt and pepper and pour over the potatoes.
  6. Add cubes of butter at random before putting the dish in the oven. Bake for 50 minutes.
  7. Sprinkle with chopped parsley and serve warm with the duck magret.

(This recipe serves 4–6 people)

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