Potato dauphinoise

The success from the last potato recipe from Great British Chefs led me to try their potato dauphinoise--a welcomed side at high table events.

Ingredients

• 400g of Maris Piper potatoes, peeled and finely sliced
• 200ml of double cream
• 2 pinches of ground nutmeg
• 300ml of whole milk
• 1 garlic clove, minced
• salt
• pepper

Method

1. To prepare the potato dauphinoise, finely slice the potatoes using a mandoline and set aside in water until required
2. Combine the cream, milk, nutmeg, garlic and a pinch of salt and pepper in a large saucepan and bring to the boil. Once boiling, remove from the heat and set aside
3. Strain the water off the potatoes and layer inside a small oven dish lined with baking paper, being sure to overlap each layer as you go
4. Preheat the oven to 160˚C/gas mark 3. Pour enough of the cream mixture over the potatoes to cover and bake in the oven for 45 minutes or until slightly golden on top and tender through the middle
5. Remove from the oven and allow to cool. Weigh down with butter, cheese or any other heavy square object and set aside in the fridge to press for up to 12 hours
6. Reheat the potato dauphinoise in the oven set to 180°C/gas mark 4 for 15 minutes. Divide into 4 portions and serve immediately as a side dish.

Edit: English double cream is very difficult to find in the United States, and only after I made the recipe did I find some locally. When I used heavy cream instead (which has a lower fat content at 36% as opposed to 48%), the dish came out a little watery. If I had thought about it long enough, I would have left out the milk. (48% milkfat at 200mL and 3% at 300mL, gives a solution of ~21% milkfat in 500mL). The classic potato gratin from Fine Cooking is simpler and better suited to the American supermarket. (I plan to use a combination of the preparation method suggested in the two recipes.)

Ingredients

• 2 lb. Yukon Gold or russet potatoes, peeled
• 3 cups whipping or heavy cream
• 1 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• Generous pinch of freshly grated nutmeg
• 2 cloves garlic, peeled and smashed
• 3/4 cup finely shredded Gruyère, Emmental, or Comté

Preparation

1. Heat the oven to 400°F. Using a very sharp knife or a mandoline, carefully cut the potatoes into 1/8-inch slices (no thicker).
2. Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally (very gently with a rubber spatula so you don’t break up the slices).
3. When the cream boils, pour the mixture into a 2-1/2- or 3-qt. baking dish. If you don’t want a tender but garlicky surprise mouthful, remove and discard the garlic cloves. Shake the dish a bit to let the slices settle and then sprinkle the surface with the cheese.
4. Bake in the hot oven until the top is deep golden brown, the cream has thickened, and the potatoes are extremely tender when pierced with a knife, about 40 minutes. Don’t worry if the dish looks too liquidy at this point; it will set up as it cools a bit. Before serving, let the potatoes cool until they’re very warm but not hot (at least 15 minutes) or serve them at room temperature.