Wash the potatoes, peel them (1), and slice them thinly (2) with a mandoline (they should be 0.04 inches/0.06 inches thick). Grate the Gruyère and set aside. Heat the milk in a saucepan, when it is ...

Slice potatoes 1/8 inch thick and drop into a bowl of cold water. Bring milk to the boil in baking dish with garlic, salt, and pepper. Drain potatoes, add to boiling milk, and distribute butter over ...

The dauphinois, a rich gratin of sliced potatoes and cream, is not, unlike the deep-fried potato profiteroles that so flummoxed MasterChef contestants last year, named after royalty - but in my ...

Side dish: Finding the perfect side dish can be challenging. Today, we offer you a mini version of the classic dauphinois gratin. This presentation will impress your guests on their plates. Step by ...

Our unmissable four -part collection of the legendary English cook’s recipes begins with these glorious Gallic classics Gratin Dauphinois is a rich regional dish from the Dauphiné area. Some recipes ...

I was dismayed recently when my two little boys couldn’t identify a potato. It’s their party trick to rattle off words such as pomegranate, avocado and quinoa. I’ve always found it funny to hear a two ...

The Gratin Dauphinois is a classic French dish and the ultimate comfort food. A dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern ...