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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a lovely accompaniment for plain roast meats such as a leg of lamb. It is really easy to make and,as the potatoes are grated and not sliced, they cook more quickly than in the original French gratin dauphinoise. Ingredients:
500 g floury potatoes |
2 garlic cloves, crushed |
75 g gruyere |
285 ml double cream |
25 g butter |
salt & freshly ground black pepper |
Directions:
1. Preheat the oven to 180 degrees centigrade.
2. Peel and coarsely grate the potatoes, ideally using the grating blade on a food processor or by hand using a sturdy box grater.
3. Lightly butter a 1.2 Ltr deep ovenproof dish, such as a souffle dish.
4. Mix together all the ingredients, then tip into the prepared dish.
5. Dot the top with butter and bake for 40 minutes until golden and cooked through.
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