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Gratin dauphinois

Neil Perry
Neil Perry

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Neil Perry's creamy potato gratin.
Neil Perry's creamy potato gratin.William Meppem

This is a simple gratin that is very satisfying; make sure you cook it until the potatoes are meltingly tender.

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Ingredients

  • 500g bintje or other waxy potatoes

  • 250ml pure cream

  • sea salt and freshly ground pepper

  • 20g unsalted butter, melted

Method

  1. Step 1

    Peel and cut the potatoes into 2mm thick slices. Place in a bowl and cover with cream to prevent discoloration. Season with sea salt and freshly ground pepper.

  2. Step 2

    Brush the base and sides of a shallow baking tray or gratin dish with melted butter. Remove the potato slices from the cream and overlap them in lines down the dish until about 2-3 cm deep. If using a round dish put the slices down in a circle and cover in the middle with another circle of potato.

  3. Step 3

    Drizzle a little cream between each layer. Pour any remaining cream over the entire dish. Bake at 180oC for 50-60 minutes, or until lightly browned and tender.

  4. Step 4

    When done, cut the potato gratin into four portions and place on a plate next to your meat, or serve by placing the dish in the middle of the table.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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