Gratin Dauphinois
30 mins active prep time, 4 servings
This recipe is from ‘James Martin's French Adventure’ by James Martin, published by Hardie Grant Books, $29.95.
See full recipe at
Photography © Peter Cassidy
From the author:
Originally from the historic province of Dauphiné, in the south-east of France, gratin dauphinois is the best potato dish ever when it’s cooked well.
Ingredients & quantities (Included in delivery)
- 350g potatoes, scrubbed
- 150ml double cream
- 50g unsalted butter
Ingredients (pantry items)
- 1 garlic clove, crushed
- Salt
- Black pepper
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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Garlic, salt, pepper
Instructions
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This recipe is from ‘James Martin's French Adventure’ by James Martin, published by Hardie Grant Books, $29.95.
See full recipe atcooked.com.au
Photography © Peter Cassidy