26 November, 2015
Creamy potato gratin
This creamy potato gratin or potatoes dauphinoise is a more sophisticated alternative to the classic roast potatoes. Whether you prepare a posh supper or just want to have something different, this is an option. The gratin goes very well with any roast and some green veggies. Potatoes and cheese together can only mean sheer goodness, l love the creamy texture and subtle garlic kick.
There are lots of different ways of making potato gratin, some people add just milk, or just double cream. And then again, any variety of cheese can be added, it is all up to personal choice. Since l’ve declared myself number one fan of cheddar cheese, l obviously had to use some together with parmesan.
One spice that gives a lovely flavour is nutmeg. I don’t use it very often in cooking, but l found that it works perfectly well with the potato gratin. You can also add some spicy paprika to give it a chilli kick. It is simply a delicious dish that you can prepare over and over again, without ever getting bored of, that’s for sure. A real treat!
Creamy potato gratin
- 6 medium potatoes
- 400 ml milk
- 25 g butter
- 1 tbsp plain flour
- 30 g Cheddar cheese
- 10 g Parmesan cheese
- 2 garlic cloves
- 1 tbsp dijon mustard
- a pinch of nutmeg
- salt and pepper to taste
- spicy paprika, optional
- Preheat the oven to 200 degress C.
- Peel the potatoes and give them a good wash.
- In a saucepan, melt the butter over a medium heat, throw in the flour and mix quickly.
- Add the milk and whisk well to avoid any lumps forming.
- Stir until the sauce thickens slightly, then grate the Cheddar cheese and parmesan and add them to the sauce.
- Peel and mince the garlic cloves, then add them to the sauce too.
- Mix in the dijon mustard and season with nutmeg, salt, pepper and spicy paprika.
- Slice the potatoes thinly , then arrange one layer in a non-stick baking dish, so that each slice is overlapping.
- Spread a quarter of the sauce over, then arrange another layer of potatoes.
- Repeat with some more sauce, then another layer of potatoes and sauce again.
- Cover the dish with foil, pop the dish in the oven and bake for an hour.
- Remove the foil and bring the temperature to 220 degrees C for the last 15 minutes, so the top can become golden.
- Serve hot!