Pommes de Terre Dauphinoise, otherwise known as gratin dauphinois (not to be confused with pommes dauphine), has to be one of the richest and most decadent ways of serving the humble spud. Sliced potato which is slathered in nutmeg and garlic flavoured double cream, before being baked until meltingly soft, what’s not to like?
As I don’t really have a dish small enough to make Pommes de Terre Dauphinoise for one, I decided to use one of the frying pans I use for making tortilla española. Even though it’s non-stick, I still buttered the inside, as that’s just what you do. Rather than also rubbing a garlic clove over the inside, which you’re supposed to do, I crushed as small one and added it to the double cream along with some freshly grated nutmeg.
Then it was into a relatively moderate oven, 150°C for 25 minutes. I then raised the temperature to 180°C, for what was supposed to be only a further ten minutes, but I didn’t think the top had taken on the correct look, so left it in for a further ten minutes.
I ate it along with a simple salad of rocket, olives, halved cherry tomatoes and crumbled feta, which was left over from the previous day. The peppery leaves and salty cheese certainly helped to cut through the richness of the cream. I’m not sure I could have eaten any more of it on my own though, it was getting a bit much by the time I got to the end. Utterly delicious though and perfect for an autumnal or wintery evening meal.