Dauphinois gratin
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Dauphinoise gratin is like French garlic fries. The idea is to pre-cook the potatoes in milk, so the end result is velvety smooth. 0.5 tsp nutmeg 2 tsp salt 0.5 tsp black pepper rosemary if you like
Make a large saucepan and add the milk. Season with nutmeg, salt and pepper.
Peel and slice the potatoes into 0.5 cm thick slices. Let the potatoes boil in the milk, but be careful not to overcook.
Lubricate the baking dish and brush it with a couple of crushed garlic cloves. Sprinkle the cloves in the pan.
Add my potatoes to the pan and pour in the milk so that the potatoes are just covered. Sprinkle the grated cheese over the top.
Bake the Dauphinoise gratin in a 180°C oven for an hour. Leave to rise for a quarter of an hour after the oven.
