Flavours of France Gratin Dauphi­nois

This rich and warm­ing dish of pota­toes, cream and cheese, fea­tured in Lonely Planet Food’s France From the Source, is a guar­an­teed win­ter warmer

France - - Bon Appétit -

Serves 6

Le Train Bleu at Paris’ Gare de Lyon is one of France’s most recog­nis­able restau­rants, hav­ing opened in an era when lux­ury train travel was all the rage. On the restau­rant’s menu is this sooth­ing cream and potato dish, a French clas­sic made by chef Jean-pierre Hoc­quet for which to­day’s trav­ellers still have an ap­petite.

• 2kg (4 2lb) firm-fleshed pota­toes

1/ • But­ter, for greas­ing dish • 3 cloves gar­lic • 600ml (1pt) sin­gle cream • 400ml (14fl oz) full-cream milk • 20g (3/4 oz) salt • Pinch ground nut­meg • 20ml (3/4 fl oz) thick cream • 1 egg yolk • 50g (1 4oz) grated cheese (such

3/ as Gruyère or Em­men­tal) • 100g (3 2oz) Fourme d’am­bert

1/ cheese (or an­other blue cheese, if un­avail­able)

1 Pre­heat the oven to 150°C (300°F) then peel and slice the pota­toes into thin sliv­ers, ide­ally us­ing a man­dolin. 2 Rub the sur­face of a 15cm x 20cm (6in x 8in) oven-safe porce­lain dish with but­ter and ar­range the potato slices in lay­ers.

3 Peel the gar­lic cloves, dis­card the green sprouts and chop the gar­lic finely.

4 In a bowl, mix the sin­gle cream, milk and gar­lic. Add the salt and nut­meg, and pour the mix­ture over the pota­toes. The milk mix­ture should just about cover the pota­toes.

5 Bake in the oven for an hour, then re­move from the oven and leave to cool down.

6 In a bowl, mix the thick cream, the egg yolk and the 50g of grated cheese, then pour over the top of the pota­toes.

7 Add thin slices of Fourme d’am­bert cheese across the top of the pota­toes. 8 Put the dish back in the oven, at 180°C (350°F) for 10 min­utes. Recipe taken from Lonely Planet Food’s France From the Source. Re­pro­duced with per­mis­sion from Lonely Planet © 2018

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