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Recipe for :

Gratin Dauphinoise (or Potato Dauphinoise)
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter so if you would like to subscribe to it then click here

Ingredients

1 Garlic clove, halved
1oz, (2 tablespoons) butter
2lb potatoes, peeled and cut into 1/4 inch slices
1 teaspoon salt
1 teaspoon black pepper
6oz, (1 1/2 cups) cheddar cheese, grated
1 egg, lightly beaten
10 fl. oz. (1 1/4 cups) milk, scalded
1/8 teaspoon grated nutmeg

Method
  • Pre-heat the oven until fairly hot 375F (190C).
  • Rub the garlic over the bottom and sides of a medium sized baking dish.
  • Grease the dish with half the butter.
  • Place about 1/3 of the potato slices in the baking dish and sprinkle over 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper and 1oz (1/4 cup) of the grated cheese.
  • Top with another 1/3 potatoes. Sprinkle on the remaining salt and pepper and a further 1oz (1/4 cup) cheese and top with remaining potato slices.
  • In a small saucepan, beat the egg, milk and nutmeg together with a fork until they are well blended. Place the pan over moderate heat and bring to the boil.
  • Remove from heat and pour the mixture into the baking dish.
  • Sprinkle the remaining grated cheese over the top.
  • Cut the remaining butter into small pieces and dot them on top.
  • Place the baking dish in oven and bake 45 - 50 minutes, or until potatoes are tender but still firm.
  • Remove from oven and serve.

Martin James

 
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