Gratin dauphinoise au fromage by Magnus Nordlander
Oui, it is a recipe from Le France. Of course, I'm not from France, and this isn't really authentic French cookery, but it's certainly in the style of French cuisine. C'est la vie.
I am well aware that cheddar isn't exactly a french cheese, and you could replace it with something like a port salut, but I like cheddar.
It goes very well together with a nice piece of meat and a red-wine sauce.
Ingredients for 4 servings
- 2 1/4 pounds of potatoes, peeled and very finely sliced
- 1 onion, finely chopped
- 3 garlic cloves, pressed or finely chopped
- 3 1/2 ounces of cheddar cheese, grated
- 6 2/3 tablespoons of cream
- 7/8 cup of milk
- salt
- black pepper, freshly ground
Instructions
Pre-heat oven to 390°F
Mix the potatoes, the onion, the garlic, salt and pepper, and spread out into a form. Top with the cheese, and pour over the cream and the milk.
Bake in the oven until the potatoes are soft and everything is golden brown and delicious (approximately 30 minutes).
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Here's an idea: Adding a couple of rashers of bacon per serving and cutting back a bit on the cheese might make this into a dish being able to stand up for itself... Will have to try that.