Just in time for the Easter holiday weekend, this recipe is sure to please in the comfort department! Nothing like Philippe’s potato gratin or gratin Dauphinois.
Stay safe. Eat well. Be well.
(serves 6 people; prep time 15 minutes; cooking time 1h 15 min)
- 1.5 kilos yellow potatoes
- 1/2 litre whipping cream
- 2 bay leaves
- Sea salt and pepper
- 1 garlic clove
- Mozzarella cheese (150g)
- Butter (2-3 tablespoons of butter)
- Natural fleur de sel
- Glass of wine
Use a 9 x 12 inch gratin baking dish (metal or glass)
Before you start pour yourself a glass of wine! Enjoy your time in the kitchen.
Peel the potatoes. Wash the potatoes. Wipe them dry and cut into thin slices (you can use a mandolin or cut with a knife 1/8 to 3/16 of an inch).
Rub a peeled garlic clove all over the bottom and sides of your gratin baking dish. Butter the dish on the bottom and sides as well.
Lay 1/2 the potato slices as a first layer, sprinkle with sea salt and pepper along with 1/2 the Mozzarella cheese and 2 bay leaves. Make sure the potatoes do not exceed 3/4 of the height of your dish. We don’t want spillage!
Pour the whipping cream over the potatoes (about 3/4 to the top of the potatoes). Careful not to cover the potatoes with the cream!
Sprinkle the top of the potatoes with a few small, pea-size chunks of butter.
Preheat oven to 400 degrees.
Place a piece of aluminum foil over the gratin baking dish (important: keep the foil loose, don’t seal completely).
Place gratin baking dish in oven and bake for 1 hour and 15 minutes. Important to follow next step!
After one hour remove aluminum foil from dish, raise oven temperature to 450 degrees and bake for the remaining 15 minutes or until the top is nicely brown.
Serve with a sprinkling of natural fleur de sel.
Pour yourself another glass of wine.
Bon appétit les amis!
Philippe & Carolyn