GORDON RAMSAY’S GRATIN DAUPHINOISE

Scalloped Potatoes

A little olive oil, to drizzle

200ml/ 1 cup whole milk

200ml/ 1 cup double cream

1 bay leaf

1 garlic clove, peeled and smashed

1 kg waxy potatoes, such as Desirée or Charlotte

200g medium Cheddar, grated

Sea salt & freshly ground black pepper

Heat the oven to 200°C/390°F. Lightly oil a deep ceramic baking dish.

Put the milk, cream, bay leaf and garlic in a pan and heat until simmering.

When the liquid begins to bubble up the sides of the pan, turn off the heat

and leave to cool slightly.

Peel and finely slice the potatoes, using a mandolin.

Scatter one-third of the cheese over the bottom of a ceramic baking dish and

cover with a layer of the potato slices, overlapping them slightly. Season

generously with salt and pepper.

Continue layering until you’ve used all the cheese and potatoes, seasoning

the layers and finishing with cheese.

Strain the creamy milk, discarding the bay leaf and garlic. Pour over the

potatoes to come two-thirds up the sides (you may not need all of it). Gently

press the potatoes down to help them absorb the liquid.

Sprinkle with a little more cheese and bake for 35 to 40 minutes or until the

potatoes are golden brown and tender when prodded with a sharp knife.

Leave to stand for a few minutes before serving.

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