Gratin of Potatoes Girardet

From: (Rene Gagnaux)
Date: Sat, 18 Sep 1993 12:00:00 +0200

 Categories: Gratin
   Servings:  4
    400 g  Floury potatoes (14 oz)            20 g  Unsalted butter (3/4 oz)
      1 x  Small clove of garlic                    Salt, pepper, cayenne and
    200 ml Milk (scant 1/2 pint)                    - nutmeg
    100 ml Double cream (scant 1/4 pint   
  IMPORTANT: The gratin is best if it is given gentle, slow cooking
  Peel the potatoes and cut them into thin slices about 3 mm (1/8 in) thick.
  Peel and chop the clove of garlic very finely and mix it with the sclices
  of potato.
  Put the potatoes into a saucepan with just enough milk to cover them.
  Season with salt, pepper, cayenne and a few gratings of nutmeg.
  Put the pan over a fairly high heat and cook the potatoes for 4-5 minutes,
  or until you can see that the milk has blended and thickened a little with
  the starch given out by the potatoes. At this point, add half the cream
  and just bring the pan to the boil. Take it off the stove and taste for
  Butter a gratin dish. This should be big enough to take the potatoes in a
  layer NOT MORE THAN 2 cm (3/4 in) THICK. Arrange the potatoes in the dish
  with their creamy milk. Add the rest of the cream and mix it in well.
  Sprinkle a few flakes of butter on the surface.
  Pre-heat the oven to 160 oC/320 oF. Bake the gratin at the bottom of the
  oven for a good 1 1/2 hours.
  Excellent with any plainly cooked poultry or roast meat.
  (From: Fredy Girardet, Cuisine spontanee)


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.