Potato and Cauliflower Dauphinois

The name gratin dauphinois refers to the Dauphiné region of France, where this method of preparing potatoes is a specialty. The ingredients composing a typical gratin dauphinois are thinly sliced and layered potatoes and cream cooked in a buttered dish rubbed with garlic. Eggs may sometimes be mixed with milk and cream.

The recipe that I am going to share with you is from my Jamie Oliver Cook Book and it is not the traditional french way. I decided to give this  this recipe a try on a Saturday afternon for something different instead of the usual potato bake that I normally do for a braai. I felt like something different, and besideds my cauliflower needed to be used. Jamie served this with a roast rack of lamb, but it works extremely well with a braai especially a juicy rump steak.  This is definately one of my favourite recipes as I never have to sit with left overs and everyone is licking their fingers. This definately not a recipe if you are counting the calories. As my dad said... " it is e-legal, e-moral and e-fattening, but damn its good."

 I know my photo's don't look like much - as I'm more of a cook than a photographer, maybe i should go for photography lessons...?

Ingredients:

250ml Double Cream

250ml Full Cream Milk

6 cloves of garlic pealed and finely chopped up

3 bay leaves

A good pinch of nutmeg

Sea salt and freshly ground black pepper

A good chunk of butter - don't be stingy

600g potatoes, washed and sliced (1cm thick)

Cauliflower trimmed and thickly sliced

A few sprigs of thyme, or a good sprinkle of dried thyme

A good hand full of good quality grated Parmesan cheese

Method:

Preheat the oven to 200C.

Add the cream, milk, garlic, and bay leaves into a small saucepan, sprinkle the nutmeg. Simmer for 5 minutes. Remove from the heat. Add some salt and pepper. Take out the bay leaves and through them away.

Take your large ovenproof dish, and rub it with the butter, nice and thick. Put a layer of potatoes, sprinkle the thyme, now add the cauliflower, then adding another layer of potatoes.

Pour your creamy infused mixture carefully over the potatoes, sprinkle some of the grated parmesan cheese.

Brush some olive oil on the one side of the foil, and then cover with the oil side down.

Pop it into the oven for +- 40min until the potatoes are soft. Take a tea towl and carefully press down the dauphinois. Just be very carefull while doing this as the dish is piping hot, and you don't want to burn yourself.

Discard the foil. If you like add some more cream, I always do! Add more parmesan cheese and if you like some cheddar cheese. Put under the grill  for 10min.

End result? You will have this stunning golden dish that just doesn't look and smell amazing but mouth watering too!

Enjoy you will be coming back for more!