...Joel Robuchon's Gratin Daphinois

adapted from Patricia Wells At Home In Provence, by Patricia Wells





2 cups (50cl) whole milk

1 cup (25cl) heavy cream

4 oz. (125 g) freshly grated Swiss Gruyere cheese

Sea salt and freshly ground pepper to taste

Freshly grated nutmeg to taste

1 large garlic clove , peeled and halved

2 lbs. (1kg) firm fleshed potatoes, peeled and sliced very thin

3 TBSP (1 1/2 oz or 45 g) butter



Prepare a shallow 2 quart (2-liter) gratin dish, by thoroughly rubbing with the garlic halves. Preheat the oven to 375 degrees (190 c).

In a large saucepan, bring the milk to boil over medium heat. Add the cream and 3/4 of the cheese, stirring to blend. Season with salt, pepper and a grating of the nutmeg. Add the potatoes and mix well with a wooden spoon. Cook over low heat, stirring often until the potatoes are soft, about 20 minutes. Taste for seasoning.

Transfer the potatoes and their liquid to the prepared baking dish. Sprinkle with remaining cheese and butter.

Place in the center of the oven and bake until the potatoes are cooked through and the top is crisp and golden, about 1 hour and 15 minutes. Serve immediately.



Four to six servings