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Gratin dauphinoise by Michel Roux

11 September 2006

INGREDIENTS

(serves eight)

1kg Roseval potatoes

½ clove garlic
Salt and pepper
About 700ml double cream

METHOD

Peel the potatoes and slice finely (1-2mm thick). Preheat the oven to 150ºC, gas mark 2-3. Rub the base and sides of a medium-sized gratin dish with the garlic. Layer the potatoes in the dish, seasoning them between each layer. Pour over enough cream to cover them completely. Bake in a slow oven for about 75 minutes until the cream has thickened, the top gratinated and the potatoes are tender.

Michel Roux

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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