Also known as Gratin Dauphinoise, or more simply Potato Bake, this delicious layering of potatoes and cream is the perfect accompaniment to many steak dishes. It originated in the Dauphiné region of southeastern France, famous for its dairy produce and gratins. Some recipes add cheese, but this is neither traditional nor necessary, though a generous hand with the seasoning is. Use Julia Creme potatoes from The Gourmet Potato if you can, otherwise Dutch creams or Désirée are also very good. This recipe is easily adapted to serve more or less people and it reheats well so it’s worth making a big dish. The tangy lemon and lime flavours in Smallfry biodynamic riesling from the Eden Valley cut through the richness perfectly.
Serves 4–6 as a side dish
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