Gratin dauphinois

The dauphinois is a rich gratin of sliced potatoes and cream. It looks like a difficlut dish to accomplish and it appears that getting the flavours and texture right can be quite tricky.

Come Jaime 30 minutes meal to the rescue - he makes such a complicated looking dish looks easy and rather simple to make!

Ingredients:

• 1 red onion
• 1kg potatoes
• 1 nutmeg
• 2 cloves garlic
• 1x300 ml tub of single cream
• Parmesan cheese
• 2 bay leaves
• Small bunch of thyme
• Olive oil
• Extra virgin olive oil
• Sea salt and black pepper

Method:

• Peel and halve the red onion
• Wash the potatoes and slice in the food processor with the onion
• Tip into a large roasting tray and season
• Grate ¼ nutmeg, crush in 2 unpeeled cloves of garlic and pour in 225ml single cream
• Finely grate over a large handful of Parmesan
• Add bay leaves, pick leaves from a few thyme sprigs and add a good drizzle of olive oil
• Mix and toss everything together, then put the tray over a medium heat.
• Pour in 200ml of boiled water, cover tightly with tin foil and leave on the heat for 10-15 minutes.
• Remove tin foil. Finely grate over a layer of Parmesan
• Drizzle the remaining thyme sprigs with oil, scatter on top and put into the over.
• Cook for 15 minutes or until golden brown and bubbling

This is a really yummy dish. It is very rich too, and I reckon not something to be made everyday.