One of the classic French potato dishes, Gratin de Pommes de Terre a la Dauphi-noise (gra-tan d’ pohm d’ tair ah lah doh-fee-nwahz) goes magnificently with roast lamb or veal.
1 garlic clove, halved
1 oz. butter
1 lb. potatoes, peeled and cut into j-inch slices
1 teaspoon salt
1 teaspoon black pepper
6 oz. Cheddar cheese, grated
1 egg, lightly beaten
10 fl. oz. milk, scalded § teaspoon grated nutmeg
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
Rub the garlic clove halves over the bottom and sides of a medium-sized baking dish. Grease the baking dish with 1 tablespoon of the butter.
Place about one-third of the potato slices in the baking dish and sprinkle over
2 teaspoon of the salt,
½ teaspoon of the pepper and
1 ounce of the grated cheese. Top with another one-third of the potatoes. Sprinkle on the remaining salt and pepper and a further 1 ounce of cheese and top with the remaining potato slices.
In a small saucepan, beat the egg, milk and nutmeg together with a fork until they are well blended. Place ‘the pan over moderate heat and bring to the boil. Remove the pan from the heat and pour the mixture into the baking dish.
Sprinkle the remaining grated cheese over the top. Cut the remaining butter into small pieces and dot them on top.
Place the dish in the oven and bake for 45 to 50 minutes, or until the potatoes are tender but still firm.
Remove the dish from the oven and serve at once.