Friday, 4 November 2011

Potato Gratin

Or Pommes dauphinoise (for the sophisticated.)

This is the culinary equivalent of a big cosy cardigan. It's proper cosy comfort food which originated in Lyon near the Alps and was designed for fending off cold nights on snowy mountains.

Feeds four:
4 baking potatoes (peeled and VERY thinly sliced.)
4 anchovies
600ml double cream (or 300ml cream and 300ml milk)
2 bushes sprigs of rosemary
1 clove of garlic (thinly sliced)
salt and pepper

Parboil the potatoes and garlic for 15 minutes in the cream and milk with the rosemary sprigs and anchovies. Stir occasionally to make sure nothing sticks to the bottom and season with salt and pepper.
Transfer everything (minus the rosemary stalks) to a greased casserole dish and cook uncovered for 45 minutes in a hot oven (220)
Serve with a simply dressed green salad.


  1. That looks so good, it really does! I think I'd love it.

  2. The Jansson's temptation-y anchovy addition is brilliant! I have to hide this post from my husband, he already maintains that I don't do dauphinoise often enough.

  3. Ooh perfect bonfire night food. I'm boing to try this recipe.

  4. Holey Moley... I cannot believe I have never thought to put anchovies into this dish... what is wrong with me??? As always... well picked! xx

  5. Simple and totally gorgeous. The anchovies will make it extra special.

  6. *drool* Those potatoes like amazingg!


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