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.
Serves 6-8
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
Preheat oven to 350 F (165C). Peel and clean the potatoes and dry them carefully. Cut into slices approximately ¼” (5 mm) thick. Put potato slices into bowl and sprinkle with nutmeg, salt and pepper. Mix thoroughly. Rub the inside of Emily Henry large gratin dish with a clove of garlic. Generously butter the inside of the dish. In bowl mix together milk, cream and eggs. Thinly chop the second clove of garlic and add to milk mixture. Add salt and pepper.
Line the gratin dish with alternating layers of potato slice and Gruyere cheese. Once layers have been completed pour the milk mixture over top. Top with a generous layer of grated cheese and add some dollops of butter. Place in oven for 1 ½ hours. Serve immediately.