Dauphinois – the ultimate comfort food
Award-winning chef-restaurateur and Resident food expert Pascal shares the ultimate comfort food.
The traditional recipe for Gratin Dauphinois is very simple; a combination of good waxy potatoes, cream and garlic. A delicious warming feast, Dauphinois recipes are handed down through generations. It’s quick, easy to prepare and has the most enticing mouth-watering aroma perfect for leisurely dinner parties and autumnal Sunday roasts.
“Warming, comforting and indulgent – C’est Magnifique! “
Pascal’s Top Tips
• I find that the best variety of potato for a Gratin Dauphinois are the Bintje, Maris Piper and Belle de Fontenay.
• Do not wash the potato after slicing them as the starch will help thicken the cream sauce.
PASCAL CANEVETS’ RECIPE:
800gr waxy potatoes, peeled and finely sliced (use a mandolin to slice them)
400ml whipping cream
Salt and freshly ground pepper
4 garlic cloves, peeled and crushed
4 sprigs fresh thyme
This wonderfully rich dish is an excellent partner to autumnal lamb, beef and pork.
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