Gratin dauphinois recipe
Raymond Blanc’s gratin recipe is made with layers of tender potato cooked in a rich garlic cream topped with gruyère cheese.
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Ingredients
- 800g potatoes (prepared weight – see Raymond’s tip)
- 600ml whole milk
- 200ml double cream
- Nutmeg for grating
- 1 garlic clove
- 200g gruyère, grated (see tip)
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