Recipe for Gratin Dauphinoise
Preparation and cooking time:
Next you will need to cut your peeled potatoes into wafer thin slices. If you've got the knife skills to do that then good for you. If not, a kitchen mandolin is a great tool that achieves what you want quickly and easily. And if you don't have one of those, you've probably got a cheese grater with different cutting edges on different sides. In which case the side with the wide slice cutters does the job just as well. Lay your wafer thin potato slices in over lapping rows along the base of the dish until the whole of the bottom is covered. Then sprinkle your tiny butter cubes, dotting across the rows, sprinkle a bit of your grated cheese sparsely over the rows, drizzle with a bit of cream and lightly season with salt and pepper.
And that's pretty much it. Serve with a rare steak and salad.
Dauphinoise can be prepared the day before you are going to actually serve it. Just make sure you let it cools thoroughly before covering it in cling film and popping it in the fridge. You can then just heat it up at 180o for 20 minutes. If anything, it actually tastes better the next day.
Now my family have always described this potato accompaniment as "Gratin Dauphinoise". Something I have continued unquestioningly. But I have heard those arguments from others who say that this is not a "true" gratin. So to those people, let me just say "bollocks! It bloody is! Right!" and let that be an end to the matter.