@chefthombateman: Perfect Potatoes, Part 7. Gratin Dauphinois - the ongoing debate of cheese or no cheese. Really how can it not be better with cheese? Never the most perfect looking potato unless you chill it and portion it but for me, it looses its magic a bit when it’s not fresh out of the oven. How dodgy does dauphinois sound in a Stoke accent by the way lol Serves 4-6 as a side. 1kg potatoes again I used Maris piper, these need to be peeled and sliced really thinly. 600ml double cream 100ml milk 4 garlic cloves finely grated 1 tbsp fresh picked thyme leaves 1 tsp freshly grated or ground nutmeg 100g Gruyere cheese Salt Pepper 1 garlic and butter for rubbing the dish 1. Start by infusing the cream and milk with the garlic, thyme, nutmeg, salt and pepper just a low heat for 15 minutes 2. Rub your chosen oven proof dish with the garlic and butter 3. Add a ladle of the cream mix then start layering the potatoes, season between the layers and add some more cream mix 4. Every 2 layers add a grating of the cheese until your dish in nearly full leaving enough space to cover with the cream mix and more cheese 5. Take a larger tray and add boiling water to create a Bain Marie this will stop the cream from splitting 6. It goes into the oven for at least 3 hours at 120c it takes ages but it is totally worth it #potato #potatorecipes #series

Chef Thom Bateman

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Region: GB

Thursday 27 November 2025 14:47:16 GMT