Jono & Jules do food & wine

We’ve made many a dauphinoise but we particularly like this one as the potatoes are cooked in the milk and cream before they go in the oven. This not only ensures that the potatoes are cooked through but also gives it a nice thick sauce as the starch from the potatoes is released into the liquid. You can make this up to the point of baking the day before, cool, cover and keep in the fridge then reheat covered with foil for 15 minutes at 170ºC, fan 150ºC, gas 3. Increase the oven to 190ºC, fan 170ºC, gas 5, remove the foil and bake for another 20-25 minutes.

Gratin Dauphinois – serves 6 as a side dish

• 340ml whole milk
• 3 cloves garlic, peeled and chopped
• 284ml double cream
• whole nutmeg, for grating (optional)
• 1.25kg potatoes, peeled, washed and well-drained
• 175g Gruyère, grated

Cut the potatoes into 5mm thick slices, season and add to the liquid. Simmer gently, uncovered, for about 25 minutes or until the potatoes are just cooked. Turn (rather than stir) the potatoes every 5 minutes or so to ensure they don’t catch on the bottom. Gently fold in half the cheese. Pour the mixture into your gratin dish and sprinkle the rest of the cheese over the top. Bake on the middle oven shelf for about 20-25 minutes or until brown and bubbly.

Great match for roast lamb or beef.

Wine Suggestion: If like us you’re serving this with something meaty, you could go for a Pinot Noir which should have enough acidity to balance the richness or a good Syrah from the northern Rhône.

(Original recipe by Alex Mackay for Sainsbury’s Magazine, March 2006.)