Gratin dauphinois is a family staple in France and it's really simple to prepare. Once you've sliced the potatoes and put it all together, you just throw it in the oven for an hour or so and let it get on with it ! Mine cooked itself while I was off on the school run ! :)
1 clove garlic (or dried minced garlic)
20cl liquid crème fraîche
100g grated cheese
Thinly slice the potatoes but don't wash/dry them - you need the starch for the gratin to stick together. You're supposed to peel them but I didn't bother (I like the texture and added fibre of the peel, plus it's quicker !) and I also zapped them in the microwave for ten minutes to make sure they'd cook through in time. Some people swear by parboiling the potatoes in milk for 10 minutes before slicing them which probably makes it even creamier.
Arrange layers of potato slices in an ovenproof dish, sprinkling each layer with salt, pepper and garlic. Mix the milk and crème fraîche and pour over the top, making sure it sinks down through all the layers of potato. Top with grated cheese.
Put in the oven for about an hour until the cheese is golden, the potato is cooked through (test with a knife) and the cream has almost all been absorbed.
Serve with meat and a side salad or vegetables.
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Fancy trying some more French dishes? How about Choucroute, Breton Crêpes Complètes, Endives au jambon (Cheesy Chicory Bake), French Onion Soup, Galette des Rois (Epiphany Tart), Pain Surprise, Pierrade, Tartiflette, Potjevleesch (Dunkirk recipe) or Raclette ?