For the definitive yuletide Gratin Dauphinois recipe to accompany the also-blogged lettuce-wrapped bass we turned to Larousse Gastronomique.
Preparation time: 15 minutes
Cooking time: 50 minutes
Skill level: easy/medium
- potatoes – 1kg
- 2 whole eggs
- milk or cream – 600ml (1 pint)
- garlic – 1 clove
- nutmeg – a grating thereof
- s & p
Peel and thinly slice the potatoes.
Rub a gratin dish with garlic, generously butter and then arrange the potatoes to form a pleasing pattern.
Mix the 2 eggs with a little milk, add 1 tsp of salt, a grating of nutmeg and then whisk together with the warmed milk or cream.
Pour over the potatoes and dot with knobs of butter.
Place in a pre-heated oven (220C/gas mark 7) for 50 minutes. If necessary cover with foil towards the end of the cooking to prevent the top getting too dark.
Grated Gruyère can also be added – one layer below the potatoes and one layer above.
Verdict: A succulent flavoursome potato odyssey with creaminess, the odd crunch and extreme delight. ‘It was yum’ quoth potato-loving father of Blogger D.
Drink: Preparation was aided by an unusual cocktail of lager with a Campari top – a drink very much de rigueur among the smart set of Rome.
Entertainment: The soundtrack of Christmas 2008 was the sparse, hypnotic, disturbing sound of Street Horrrsing by Fuck Buttons