I’m a huge fan of dauphinois potatoes, heavy with cream and garlic, but if eaten too often my waistline is not! This potato gratin dish is a slightly less calorific accompaniment to a beautiful roast, steak, pork chop etc, and comes with its own delicious sauce which negates the need for making a separate gravy if you want to skip a step.
It’s so very easy to make, here’s how I do it.
This recipe serves as many as you need it to. You choose the size of your baking dish. I’m purposefully not giving exact quantities here as it really is very easy to make.
Enough peeled, thinly sliced potatoes to fill a deep baking dish/casserole.
A couple of onions, thinly sliced
A bunch of fresh sage, finely sliced. Leave a few whole for popping on the top
Vegetable or chicken stock, cubes are perfectly fine
Maldon salt and freshly ground black pepper
Layer sliced potatoes, a good scattering of sliced onions, a sprinkling of sage, a few dots of butter and salt and pepper. Repeat until your particular cooking vessel is full. Pour over as much stock as you need so that the dish is 3/4 filled. Add a few dots of butter on the top of the potatoes, along with some sage leaves, salt and pepper.
Bake at 180˚c for about an hour, until the top is browned and crispy and the potatoes are tender.