Also known as Gratin Dauphinoise, or simply, Potato Bake, this delicious layering of potatoes and cream is the perfect accompaniment to many steak dishes.
It’s a recipe that originated in the Dauphiné region of south-eastern France, famous for its dairy produce and gratin dishes. Some recipes add cheese, but this is neither traditional nor necessary, though a generous hand with the seasoning is.
Use Dutch cream potatoes if you can; otherwise, a good all-purpose potato, such as Desiree. This recipe can be easily adapted to serve more or less people, and it reheats well. It’s therefore worth making a big dish.
The tangy lemon and lime flavours in Smallfry biodynamic Riesling from the Eden Valley cut through the richness perfectly.
Serves 4–6 as a side dish.
Ingredients
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- 1kg potatoes, peeled
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- 1 clove garlic, bruised
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- butter, for greasing
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- 300ml cream
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- 1 tablespoon salt flakes
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- freshly ground white pepper, to taste
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- Freshly grated nutmeg, to taste
Method
Preheat oven to 180°C. Cut the potatoes into thin slices. Rub a two-litre baking dish with the garlic clove then the butter. Combine cream, salt, pepper and nutmeg. Toss potato through the cream mixture, then layer in the baking dish. Pour remaining cream over the top and press down firmly.
Bake for about 1 hour, until the top is bubbling and well browned. If necessary, use the overhead grill for the last few minutes to get a good brown colour. Remove from oven and set aside for 5 minutes or so before serving.
Roberta Muir is a food, wine and travel consultant, writer and cookbook author. Visit her website for more recipes and insights.
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