Gratin Dauphinoise 500g – serves four


Everybody has a variation on the gratin dauphinoise theme. This version was first shown to me by Rowley Leigh who was taught how to cook the universally-loved dish by the Roux brothers, so the pedigree is faultless. It is unfashionably rich, expensive and unhealthy, so very small portions please.

I don’t worry about what sort of potato, though they should be slightly waxy (in this case, I use King Edward or Maris Piper). No cheese is necessary, for the amalgamation of the potatoes and cream produces a cheesy effect.

Gratin dauphinoise pairs brilliantly with our Il Peposo (daube of beef) – a marriage made in heaven!

A little tip: Can be frozen. Not a huge success visually but tastes fine.

Ingredients: King Edward or Maris Piper potatoes, Full cream milk, double cream (milk), minced garlic, grated nutmeg, salt and pepper.

Allergens: See ingredients in bold.  Produced in a kitchen which handles milk, gluten, sesame, celery, lupin, nuts, eggs, soya, fish, mustard, peanuts, sulphites.

Storage: Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.

Cooking: Transfer to an oven-proof dish. Cover loosely with foil. Heat oven to 175C and bake until piping hot.

One container serves four people.



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