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sausage recipes

Gratin Dauphinois

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The ideal accompaniment for most sausages, and a stand by of many restaurants. Daff is easy to make and keeps well providing it does not dry out. The cheese is optional but very nice. Gratin means browned on top so make sure that the top is nicely browned and bubbling. Lastly, if push comes to shove, the Tesco Finest version is pretty good.

1 liter full fat milk
4 cloves garlic
salt and white pepper
1 kg large waxy potatoes
2 tablespoons butter
150 g grated gruyere or strong cheddar cheese (optional)
350 ml double cream
Salt and black pepper
Fresh nutmeg


Preheat oven to 220 degrees
Crush the garlic and put in a large saucepan with the milk (one of the rare times that it is ok to use a garlic crusher)
Season with salt, pepper and a pinch of fresh grated nutmeg and bring to the boil
Peel and slice the potatoes into £1 thickness
Add the potato slices to the hot milk and simmer for 10 - 15 minutes or until they begin to soften
Butter a shallow gratin dish
Arrange half the potatoes in the dish season with salt, pepper and nutmeg and sprinkle with half the grated cheese (if using)
Cover with the rest of the potatoes, season and sprinkle on the remaining cheese
Pour the cream over and around the potatoes and cover loosely with a lid or aluminum foil
Put in the oven for 35 - 45 minutes or until the cream has evaporated, remove the lid for the last 10 minutes or colour under a hot grill

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