Jean Christophe's Gratin Dauphinoise
Serves 4
Ingredients
8-10 potatoes - Charlotte, Anabelle or Gwyned
4/5 Cumin seeds
Black pepper
Caster sugar
Curry powder
Nutmeg
Dried bay leaves
3 cloves of Garlic
200ml double cream
30/50ml Milk
Conti cheese or rustic cheddar
You will need:
a ovenproof pan approximately 8.5 inches with a lid
Tin foil
Method
1. Slice the potatoes and put in a plastic container
2. Add 4 to 5 cumin seeds
3. Add black pepper to taste
4. Add 2 pinches of caster sugar
5. Add 1/2 a teaspoon of curry powder
6. Add grated Nutmeg
7. Add 2/3 small, dried bay leaves
8. Add 3 cloves of garlic peeled and crushed
9. Cover with tin foil and leave for 1 hour
10. Add the 200ml of double cream
11. Add 30/50ml of milk
12. Gently mix the ingredients in the bowl
13. Spoon into the steel pan and cover with foil. (Add enough so the potatoes are approx 2 inches deep)
14. On the hob bring to the boil for 2 minutes
15. Add a lid and cook in the oven at 160 degrees for 30/40 minutes
16. Once out of the oven add the slices of cheese on top and Place the lid back on to allow the cheese to sweat.
*Extra tip*
If you have a blow torch gently glaze the cheese for a few seconds prior to serving.
