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
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