Gratin dauphinois... by Raymond Blanc...

I've already made this dish once, but from a different recipe. This time it was my Hubby who made it and even though that it should be the same dish it was actually completely different one - as he used different recipe from a Raymond Blanc's book. It was very creamy and soft but even though it had great deal of cream and cheese it wasn't heavy at all!

How to make it...

- 4 medium potatoes (about 450 g in total)
- 30 ml full fat milk
- 100 ml double cream
- pinch of nutmeg
- 100 g Gruyere cheese, grated
- 1/2 garlic clove, peeled
- salt and pepper

Peal the potatoes and slice them 2 mm thick. Do not wash the potatoes slices! You need to keep the starch in them. In a medium pan, on a medium heat bring the milk and cream to the boil. Add sliced potatoes and stir to coat them well. Season with nutmeg, salt and pepper.
Lower the heat and simmer for 8-10 minutes. Stir in the grated cheese and remove the pan from the heat. Rub 20 cm gratin dish with the garlic. Spread the potatoes mixture out on evenly in the dish. Bake in the preheated to 120 C oven for 35 minutes, there should be tiny bubbles on the surface of the dish. To brown the top place the gratin under a hot grill for 2-3 minutes. Leave to rest before serving for about 5 minutes.