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Grey ceramic stone kitchen top with a black roasting tin filled with Decadent Gratin Dauphinoise 4
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Festive Gratin Dauphinoise

Festive Gratin Dauphinoise with a creamy sauce infused with lemon, garlic, rosemary, dijon mustard and sage
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 4 - 6

Ingredients

  • 1kg potatoes
  • 2 large leeks
  • 300ml double cream
  • 280ml milk
  • 1 garlic cloves, crushed
  • 1 tbsp miso paste
  • 2 tsp sea salt flakes
  • cracked black pepper
  • rind of half a lemon
  • 1 tbsp dijon
  • 1 twig rosemary, leaves removed and finely chopped
  • 1 sprig thyme
  • 6 sage leaves, chopped fine
  • 60g parmesan, finely grated

Garnish

  • 6 extra sage leaves for garnish
  • 2 tbsp butter

Instructions

  • First start by peeling and thinly slicing the potatoes with a mandolin or sharp knife.
  • Cut green ends off leeks, half lengthways, and then thinly slice. Wash the leeks and fry in a little butter until soft.
  • Make the bechamel sauce: Add the milk and cream to a saucepan over medium heat. Add crushed garlic, miso paste, mustard, lemon rind, rosemary, thyme, sage, salt and pepper. Whisk until smooth. Add the leeks and parmesan and stir to combine.
    Tip: Make sure the sauce is a little more salty than usual so the potatoes are properly seasoned.
  • Add potato slices to the bechamel and toss well to combine. Cook gently on the stovetop for a couple of minutes to help soften the potatoes.
  • Butter a 2-litre gratin dish. Pour the potato bechamel mixture into the tray and shake a little from side to side to make sure it sits evenly. 
  • Heat oven to 160°C (fan forced) Place a tray or some foil at the bottom of the oven to catch any spillage. Cover the gratin with foil and bake in the oven for 1 hour After this time, remove the foil and bake for another 20 minutes until nicely browned (if potatoes start to brown too quikcly just cover with foil again and continue to cook).
  • Push a skewer or fork through the gratin that the potatoes are cooked through and very soft. Remove from the oven, and if not already covered with foil, cover again and allow the gratin to cool for 10 - 15 minutes before serving. 
  • To finish: Fry sage leaves in butter until crispy and spoon butter and sage leaves on top.

Notes

Baking times will vary depending on the thickness of your potatoes and the temperature of your oven.