Potato Gratin in Emile Henry Gratin Dish
Ceramic ovenware and tableware products handcrafted in France
This classic 40 cm oval gratin dish, in a rich red colour, is shallow enough to spread a thin layer of food with a perfectly browned crust or topping. The handles make it easy to remove the dish from the oven with potholders or oven gloves and is designed with shallow sloping sides, to ease out the cooked food.
Preparation time: 25 minutes
Cooking time: 1 hour, 30 minutes
- 1.5 kg (3.3. lbs) potatoes
- 3 pinches nutmeg
- salt & pepper to taste
- 2 cloves of garlic
- 50 gram (2 ounces) butter
- 250 ml (1 cup) milk
- 300 ml (1 ¼ cup) cream
- 2 eggs
- 125 g (5 ounces) Gruyere cheese
Recipe for 6 to 8 servings.
Preheat the oven to 165°C / 330°F (gas mark 5/6).
Peel and clean the potatoes, and dry them carefully. Cut into slices approx. 5 mm (1/4 inch) thick. Put them in a bowl and sprinkle with nutmeg, salt and pepper. Mix carefully.
Rub the inside of the oval dish with a clove of garlic. Generously butter the inside of the dish.
In a bowl, mix together the milk, cream and eggs. Add the second clove of garlic thinly chopped. Add salt and pepper.
Line the dish with potato slices, and then build layers of potato slices, adding some grated Gruyere cheese between each layer, until all the potatoes have been used.
Pour over the mixture of milk, cream and eggs. Finish with a generous layer of grated cheese and add some knobs of butter.
Place in the oven for 1-1/2 hours.
Serve immediately, on its own or with roast beef or lamb.