Gratin of Potatoes Girardet
From: Rene Gagnaux
400 g Floury potatoes (14 oz) 20 g Unsalted butter (3/4 oz)
1 x Small clove of garlic Salt, pepper, cayenne and
200 ml Milk (scant 1/2 pint) - nutmeg
100 ml Double cream (scant 1/4 pint
IMPORTANT: The gratin is best if it is given gentle, slow cooking Peel the potatoes and cut them into thin slices about 3 mm (1/8 in) thick.
ABOVE ALL, DO NOT WASH THEM.
Peel and chop the clove of garlic very finely and mix it with the sclices of potato.
Put the potatoes into a saucepan with just enough milk to cover them.
Season with salt, pepper, cayenne and a few gratings of nutmeg.
Put the pan over a fairly high heat and cook the potatoes for 4-5 minutes, or until you can see that the milk has blended and thickened a little with the starch given out by the potatoes. At this point, add half the cream
and just bring the pan to the boil. Take it off the stove and taste for seasoning.
Butter a gratin dish. This should be big enough to take the potatoes in a layer NOT MORE THAN 2 cm (3/4 in) THICK. Arrange the potatoes in the dish with their creamy milk. Add the rest of the cream and mix it in well.
Sprinkle a few flakes of butter on the surface. Pre-heat the oven to 160 oC/320 oF. Bake the gratin at the bottom of the oven for a good 1 1/2 hours.
Excellent with any plainly cooked poultry or roast meat.