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The Caterer

Gratin dauphinoise by Michel Roux

11 September 2006
Gratin dauphinoise by Michel Roux

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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