The ultimate irresistible creamy potato dish with few ingredients and oozing with flavour.
This dish has many names including:
pommes de terre daphinoise, potatoes a ‘ la daphinoise and gratin de pommes a’la daphinoise
Recipe by courtesy of Master Chef Robert Rayney.
This portion should serve 8 people
3 lbs waxy potatoes
800ml double cream
4 cloves garlic, pressed
2 sprigs of fresh thyme with extra for sprinkling
a pinch of freshly grated nutmeg
1 oz butter
- rub the butter all over the surface of the oven dish
- peel and slice the potatoes (leave in a dish of water till ready to use)
- pour cream into saucepan and all other ingredients
- slowly heat to simmer , do not boil or burn
- remove from heat as bubbles appear around the edge
- paper dry the potatoes and lay, slightly over lapping, in buttered baking dish
- pour liquid over potatoes
- bake for one hour in preheated oven at 160 degrees C
- do not burn
- garnish with finely cut chives (optional)
What is the difference between Gratin Dauphinois and Gratin Savayard ?
Gratin Douphinois is with no cheese.
Gratin Savayard is with of 6 onz good emental or Gruyere cheese added
The first mention of the dish dates back to 12th July 1788. It was served at a dinner given by Charles-Henri, Duke of Clermont-Tonnerre and Lieutenant – General of Dauphine.
‘un plat digne de la royaute’ – a dish fit for Royalty