marco pierre white’s gratin dauphinoise
I’ve been making Marco Pierre White recipes, again from the BBC Maestro masterclass. This time tackling his potato dauphinoise.
I’ve talked about potato dauphinoise many times on this blog – many times – so I’m always up for trying it another way, especially when it comes from as prestigious a chef as Marco.
Very simple – peel and slice potatoes, add cream, garlic, salt and pepper and nutmeg if you like, a little cheese, bake for 80 minutes.
I tried his recipe out – video below – and if I’m honest… I prefer my way of cooking it. I learned from the brilliant chef Jon Jones to simmer the potatoes in the garlicky cream first which means you can control the seasoning and drop the cooking time a little too. This way you can’t tell how it will taste until serving.
marco pierre white's gratin dauphinoise
- 1 kg waxy potatoes peeled and thinly sliced
- 500 ml double cream
- 2 cloves garlic minced
- 100 g hard cheese I used Comté
- Preheat the oven to 120°C.
- Combine the cream, salt, pepper, garlic and a few rasps of nutmeg. Dump in the potato slices.
- Arrange the potato slices in a casserole dish, ladling on cream mix as you go. Finish with cheese and cover with buttered tin foil. Bake in the oven for 60 minutes, remove the foil then bake for 20 minutes more until there is no resistance when prodded with a knife.