Gratin dauphinois
Easy Red
Appellation(s)
- Brouilly
Gratin Dauphinois - © Emma Vernay - Vins du Beaujolais - Emma Vernay - Vins du Beaujolais
What could be more comforting than a traditional gratin dauphinois? For a perfect match, let's choose a cuvée of Brouilly.
Ingredients
- 750ml milk
- 45cl cream
- 2 sprigs of thyme
- 4 garlic cloves
- 2kg potatoes
- 80g breadcrumbs
- 80g parmesan
- Salt & pepper
Preparation
- Step 1Pour the milk, cream, peeled garlic cloves and sprigs of thyme into a saucepan and cover. Leave to infuse on a low heat for 15 minutes.
- Step 2Meanwhile, peel and thinly slice the potatoes (you could also use the food processor to slice them).
- Step 3Once the milk/cream mixture has infused, remove the thyme and blend the contents of the saucepan. Season.
- Step 4In a bowl, mix together the breadcrumbs and parmesan.
- Step 5Place the potatoes in a gratin dish and pour over the garlic sauce. Cover with the breadcrumb/parmesan mixture.
- Step 6Bake in the oven for around 1 hour, or until the potatoes are tender and the top is nice and golden.
- Step 7Serve with green salad!
