Gratin Dauphinoise, cheese and potato gratin
Serves four
1 kg potatoes
2 dl double cream
4 dl 4% milk
2 crushed cloves of garlic
sea salt and freshly ground black pepper
200 g Gruyère cheese
Peel and slice the potatoes. Grate the cheese. Cook the potato slices for 5 minutes in milk and cream seasoned with some salt, pepper and garlic. Place half of the potatoes in an oven dish and pour over the milk and cream mixture. Sprinkle with grated cheese and add the rest of the potato slices. Sprinkle grated cheese on top. Bake in oven (180 ̊C) for about 40 minutes.
Gratin Dauphinoise is traditionally served with cœur de filet,
lamb steak or roast fish.