Serve this rich dauphinoise simply with as a main course with a green salad and a glass of white wine – anything from the Languedoc would be excellent. It also makes a luscious side dish with roast lamb (you could even add a chopped anchovy). Comté is the ideal cheese for this dish because it melts beautifully but you can also use Gruyère or even Tallegio.
Serves 2 as a main course or 4 as a side dish. The recipe doubles or trebles easily
2 garlic cloves, sliced (before you slice them, use one cut clove to rub round the buttered dish)
2 large potatoes, peeled and sliced thinly
2 shallots, chopped finely
100g Comté, cut into small cubes
Salt and freshly ground black pepper
50ml cream mixed with 50ml full-fat milk
Serves 2 (4 for a starter)
1. Rub a gratin dish with butter and then with a cut garlic clove.
2. Layer the potatoes, garlic, shallots and cubes of cheese in the dish sprinkling a fine layer of salt and pepper over each and finishing with a layer of shallots with cheese on top and another fine sprinkling of salt and pepper.
3. Pour in the cream/milk mixture and gently press on the potatoes.
4. Bake in a preheated oven at 180ºC/350F/Gas 4 for an hour until the top is golden and potatoes are cooked through.
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