Gratin Dauphinoise à la Jean de Vienne

Gratin Dauphinoise à la Jean de Vienne - Recipe Finder

Gratin Dauphinoise à la Jean de Vienne

Chef Academy, Season 1, Episode 5

gratin-dauphinoise-agrave-la-jean-de-vienne

Info

Course:
Side Dish, Starch
Total Time:
Under 2 Hours
Skill Level:
Easy
Cost:
Moderate

Photo by: Joseph De Leo

This classic potato gratin recipe is taken to new heights with unique twist. Can be eaten on the day or even better left and reheated the next day. Served as a side dish it is well suited with any roast meat, poultry and game or fish of your choice.

Ingredients

2.2 lb floury potatoes (e.g. King Edwards, Maris Piper or Desirée)
1 pt Heavy Cream
3 - 4 garlic cloves, peeled and chopped
Freshly grated nutmeg to taste
1 tablespoon Mild curry powder
4 fl oz Full-fat milk
2 Sprigs fresh thyme
2 Bay Leaves
1 tsp Cumin seed
Sea Salt and freshly ground black pepper
12 oz Mature cheese (Cheddar, Gruyere, Emmenthal or Beaufort), grated
Butter for greasing cooking dish

Directions

1. Preheat the oven to 160°C

2. If using dirty potatoes soak them in water to loosen the dirt and then gently wash them until clean. Rinse under running water to ensure all the dirt is removed, alternatively buy them ready washed.

3. Slice the unpeeled potatoes thinly, about 2-3 mm thick, using a mandolin or sharp knife. This should be done over a large bowl to catch the potato starch and eventually hold all the potatoes and cream etc.

4. Season with salt and pepper, cheese, thyme, bay leaves, curry powder, cumin and nutmeg. Combine thoroughly.

5. Pour the cream and milk over the potatoes and combine thoroughly.

6. Place into the pre greased pan/mould.

7. If using a pan you can accelerate the cooking time by heating the mixture up just to boiling before placing into the oven.

8. Bake in the preheated oven for 45 – 60 minutes, check the tenderness of the potatoes with the point of a small knife if the is little or no resistance to potato by this time the top should be golden brown.

Notes

• The potatoes are best sliced in their clean skins as most of their nutrients are just under the skin which would be lost with peeling along with their vital potato starch which thickens and holds the slices together when cooking.

• If the cream begins to split when cooking, it is an indication that the oven is too hot, so reduce the heat a little.

• Alternatively use a proportion of celeriac into the mix when seasonally available.