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Fruit and Vegetable Market, Aix-En-Provence, Bouches-Du-Rhone, Provence, France
Peter Richardson
Buy This at Allposters.com
La Belle Cuisine
JR's Gratin Dauphinois
 
Patricia Wells at Home
in Provence: Recipes
Inspired by Her Farmhouse
in France
by Patricia Wells, 1996, Scribner
“Chef
Joël Robuchon is one of the greatest cooks I know,
and his version of
any dish is sure to cause diners to exult.
Not one to ever stint on
butter or
cream,
he embellished his
potato gratin with plenty of both. Robuchon also
cooks his
potatoes in the creamy mixture fist, making for
a gratin
that is
ultimately rich
and unctuous.”
Four to six servings
Equipment:
One shallow 2-quart (2-l) gratin dish
2
cups (50 cl) whole milk
1
cup (25 cl) heavy cream
4
ounces (125 g) freshly grated
Swiss Gruyère cheese
Sea
salt and freshly ground
black pepper to taste
Freshly
grated nutmeg to taste
1
plump, fresh garlic clove,
peeled and halved
2
pounds (1 kg) firm-fleshed potatoes,
peeled and
sliced very thin
3
tablespoons (1 1/2 ounces; 45 g)
unsalted butter
1. Preheat the oven to 375 degrees F. (190 degrees C; gas mark 4/5)
2. In a large saucepan, bring the milk to a boil over moderate heat. Add
the cream and 3/4 of the cheese. Stir to blend. Season with salt, pepper
and a grating of nutmeg. Add the potatoes and mix well with a wooden
spoon.
Cook over low heat, stirring from time to time, until the
potatoes
are soft, about 20 minutes. Taste for seasoning.
3. Thoroughly rub the inside of the baking dish with garlic. Transfer the
potatoes and their liquid to the baking dish. Sprinkle with the
remaining cheese and the butter.
4. 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.
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