Plat du jour...

Gratin dauphinois

Potato gratin

Ingredients:

12 medium-sized waxy potatoes

50g butter

1 garlic clove, salt

freshly ground black pepper grated nutmeg

2 eggs

50 cl milk

2 tbsp double cream

Preparation time: 1 hour 20 minutes

Peel the garlic, cut in half and rub it round the inside of an ovenproof gratin dish.

Use a little of the butter to grease the dish.

Peel the potatoes, wash and dry them. Cut into very thin slices.

Make a layer of potato in the bottom of the dish, overlapping the slices like tiles,

season with a little salt, pepper and nutmeg. Continue building up layers of potatoes,

seasoning each layer.

Preheat the oven to 170oC (325oF or Mark 3)

Break eggs into a bowl and stir in the milk and cream; whisk lightly with a fork.

Pour the mixture over the potatoes.

Top with flakes of the remaining butter.

Bake in the centre of the oven for about 1 hour.

If the top begins to turn too brown, cover with foil.

Variation: replace eggs and milk with cream.

To serve the gratin as a light main meal, sprinkle with plenty of grated cheese,

such as Gruyere, 10 minutes before the end of cooking.

Serve with a salad.

Bon appétit!