Ode to Nigella 21 – Bread-sauce-flavoured Potato Gratin

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The gratin dauphinois I normally make has been in my repertoire for almost 20 years. Parting with it to try something new, even if it was a Nigella recipe, was a big tall order. But I did it. To be honest, the extra steps in this (in terms of the onion, cloves etc) did not really change the flavour that dramatically, so my original will stand this test of time.

Bread-sauce-flavoured Potato Gratin

  • 500ml full-fat milk
  • 500ml pouring cream
  • 1 onion
  • 2 cloves
  • 1tsp blade mace (or 1/2 tsp ground mace)
  • 3-4 bay leaves
  • 1tbs Maldon sea salt
  • 2kg floury potatoes
  1. Preheat the oven to 220c and lightly grease a large baking dish
  2. Put the milk and cream in a large saucepan
  3. Peel the onion, cut in half and stick one of the cloves in each half
  4. Add onion to the milk and bring nearly to the boil
  5. Turn off heat and leave to infuse
  6. Peel the potatoes and cut into 1cm slices
  7. Put potatoes into the milk, return to the heat and bring to the boil with the lid on
  8. Lower heat to a simmer and cook until potatoes are tender but not disintegrating
  9. Fish out the onions and blades of mace
  10. Pour the potatoes into the baking dish with the liquid and cook for about 15 minutes until the potato is bubbling and browned
  11. Let it stand out of the oven for 10 minutes before serving (lets the sauce settle down and thicken).

Delicious with any roast meat whatsoever.

Written by allconsuming

November 21st, 2007 at 10:38 am