The intruder: Scalloped Potato Gratin
At the week-end I saw a recipe for mussels and chard gratin. So intrigued I was, that I decided to google it, and you know what happens next: one thing leads to another, before I knew it, I got lost in hyperspace. This is when it happens, I spotted the following words: scalloped potato gratin. Wow, that is one up on the humble mussels. A friend of mine does a mean gratin with scallops, so I thought I could surpass and surprise him. Wrong! there is not a scallop to be seen in the scalloped potato gratin. This might be stating the obvious, but not to a French person and since I was bought up on “gratin Dauphinois”, scalloped potatoes to the rest of the world, here is my dad’s recipe:
Ingredients : serves 4
2 cloves of garlic
4 large potatoes
250g of cream
1 small glass of milk
salt and a little more pepper than your usual
Method:
- Preheat the oven to 400 °F
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Peel and slice the potatoes, the trick is to slice them in the food-processor so that the slices are very very thin, so thin that you can almost see through
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Put a layer of slices in an oven-proof dish, top with cream and a little milk salt, pepper, a little crush garlic
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Renew the operation until you run out of slices, every couple of layers add the garlic
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Bake in peheated oven at 400 °F for 45 minutes
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Reduce to 350 °F if it turns too brown at half time.
