Dairy Delights
GRATIN DAUPHINOISE (POTATOES WITH CHEESE, CREAM AND
MILK)
Serves 4-6
For a classic accompaniment to roast meats, you will need ...
1kg/2¼lb waxy potatoes, peeled
600ml/20floz milk
200ml/7floz double cream
pinch of freshly grated nutmeg
1 large clove garlic, peeled and finely chopped
salt and freshly ground black pepper
250g/9oz Irish cheddar cheese, freshly grated
Preparation & cooking
Slice the potatoes very thinly. Bring the milk to simmering
point in a large saucepan, add the potatoes
and poach gently for 10-15 minutes (they should be
almost cooked). Strain the milk into another pan, add
the cream and nutmeg to it and mix.
Butter a gratin dish generously and sprinkle the garlic
over the bottom. Put about a third of the potatoes in a
layer with the slices overlapping. Sprinkle salt, pepper
and about a quarter of the cheese over them. Repeat
the layering process twice more. Pour the milk and
cream mixture over the potatoes, then sprinkle the
fi nal (more generous) layer of cheese over the top. The
gratin dish should be no more than three-quarters
full, otherwise it might boil over in the oven. Bake in
a fairly hot oven at 200°C/400°F/gas 6 for 15-20 minutes,
or until golden brown.