One of my favourite easy dishes for entertaining is a potato bake as it is quick to prepare and can be reheated just before serving. Gratin Dauphinois is a traditional potato bake made in the Dauphine region in South Eastern France. The dish was first recorded being served in 1788 by a Duke at an official dinner. The difference between this potato bake and others is that raw potatoes, garlic and cream are used. An essential part of the flavour is grated nutmeg. My dish includes a layer of grated Cantal cheese which adds a beautiful taste. This can be served as a side dish to a meat course or it can be the main dish for a vegetarian meal. I recommend pairing it with a Bouchard Pere et Fils La Vignee Pinot Noir from Burgundy.
- 750g Potatoes
- 150ml cream
- 300ml milk
- 1 head of garlic
- 75g butter
- 4 tablespoons grated cantal
- Large pinch nutmeg
A bottle of a Bouchard Pere et Fils La Vignee Pinot Noir from the French Market shop
- Preheat oven to 150 C degrees
- Peel and thinly slice the potatoes to the approximate thickness of a R5 coin
- Slice a whole head of garlic in half
- Place complete garlic halves with the milk in a saucepan and bring to the boil. Simmer 5 minutes and remove from heat
- Strain the milk into a bowl and discard the garlic
- Rub the inside of baking dish with butter
- Using half the potatoes, make a layer across the bottom of the dish
- Melt the butter and drizzle half of it over the potatoes
- Sprinke the nutmeg across the potatoes.
- Season with salt and ground pepper
- Pour all the cream over the potatoes
- Add the grated cheese across the top of the potatoes
- Make a second layer using the rest of the sliced potatoes
- Drizzle the rest of the butter over the top layer
- Pour over all the milk.
- Place in oven and cook slowly for about 1 hour until the potatoes are tender and the top has browned. Serve hot.
I recommend pairing this lovely, creamy dish with a glass of Bouchard Pere et Fils La Vignee Pinot Noir