This recipe is from The Potato Primer in the eCGI
- 2 lb waxy potatoes (you can use a floury variety, but they will break up more)
- 1 large onion peeled and sliced thinly
- 2 or more cloves of garlic, peeled and crushed
- 1 bay leaf
- 2 sprigs thyme (or ½ tsp dried thyme)
- 1/2 tsp salt, lots of pepper
- 1-1/2 pt milk, or cream if you want it very rich.
- 2 oz butter
Remove the bay leaf and the thyme sprig, check the seasoning. Tip into a gratin dish so that it is a layer about 5 cm/2 inches thick. Smooth the top a bit, dot with butter.
Put into a hot oven for 15 minutes or until the top is brown and bubbling, the potatoes soft, and the liquid adsorbed. Let cool a bit before serving
Lots of variations and addition. Dauphinoise with some added protein component, and perhaps a plain salad makes a great bistro dish or a supper when friends drop round unexpectedly. Add one or some of:
Anchovies (this is called Janzons Frestelse (Janssons Temptation), after Adolf Jansson, a 19th century Norwegian fisherman turned opera singer)
Leeks (shredded). This dish was known as Gratin a la Normande.
Mushrooms, especially morels or shiitake or wild mushrooms, with a little truffle oil.
Cubes of chicken breast.
Smoked fish, such as smoked haddock or smoked salmon.
Confit of duck (off the bone).
Savoyarde or Chambery: Like dauphinoise but replace the milk with stock.
Boulangere: Sliced potatoes cooked round a joint/roast with onions and moistened with the meat juices.
Keywords: Side, Potatoes, eGCI
( RG896 )