Gratin Dauphinois

1. 1

   first you'll need a potatoe slicer, otherwise, you'll spend forever thinly slicing potatoes for this dish.

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   next you'll need a good deep'ish glass bowl that is oven friendly to cook it in.

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   I generally heat up the oven at 150C degrees for this dish, although with experience you can choose your own setting.

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   slice potatoes and layer in dish, adding the odd peppercorn, again according to taste.

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   Cover them with 1 half double cream (works best) and 1 half Milk Add the salt into the mix.

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   then put in oven and leave for roughly 45mins-1hour.

7. 7

   When adding the milk/cream mix, just cover the potatoes, make sure that they're not floating too much, otherwise, it takes longer to cook.

8. 8

   This is the original French recipe, I learnt this when I was working in a restaurant in the South of France when I was 14years old.

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   Other people have been known to add a dash of Nutmeg, even an egg to the milk/cream mix and even add grated Cheese to to the top, but generally it all depends on taste.

No additional tips available.