It's Potato Day! Watch how to make potatoes au gratin or potatoes dauphinoise

Preparation time: 15 minutes

Cooking time: 45 minutes

Serves: 1 

Potato Dauphinoise

3 tbsp butter

1 Idaho potato

Maldon sea salt flakes, as per taste

A sprig of thyme

1 tbsp cooking cream

1 bacon rasher, fried and chopped (store bought)

5 to 6 tbsp Grana Padano parmesan cheese, grated

White sauce (recipe below, can also be store bought)

Method

1. In a pan, add 3 tbsp of butter and allow it to melt slowly on low heat.
2. In the meantime, clean the potatoes and begin peeling off the skin using a scraper. Immerse the peeled potatoes into clean water because you don’t want the potatoes to change colour or get oxidised. Chef uses the peeled potato skin for garnishes or deep fries it. He also suggests not throw away it away, but rather using it in your vegetable garden as natural compost.
3. Once done, use a mandoline to slice the potatoes. Using this tool ensures the potatoes are sliced quickly and uniformly. If you don’t have one handy, simply use a knife to slice into 1.5 to 2 mm slices.
4. Then transfer the slices back into the water.
5. Once done, shake off excess water and transfer it into a bowl.
6. Pour the butter on top of it, drizzle Maldon sea flakes and pepper, and give it a mix.
7. Then add a sprig of thyme along with a dash of cream. Make sure to add just a little because you don’t want the cream to seep too much into the potatoes and turn them soft.
8. Then, add the chopped bacon. Chef uses veal bacon in the recipe to add a smoky and nutty flavour.
9. Now, add a generous amount of parmesan cheese and give it a mix. Make sure all the slices are coated well.
10. In a baking dish, line the base with parchment paper. Transfer the potatoes and pour the leftover liquid onto them.
11. Press the potatoes gently using your hands so that the liquid seeps in well.
12. Once done, use another utensil to cover the baking tray in a way that it applies pressure. This will ensure that the potatoes don’t rise when put in the oven to bake. Place it in a preheated oven at 180 C for about 45 minutes to 1 hour.
13. In the meantime, you can prepare the white sauce using flour, butter, milk, and a dash of cream for thickness. Equal measure of butter all-purpose flour (say 2 tbsp) and 1 cup of milk, seasoning of salt and pepper as per taste, and a dash of milk. Mix them well on low to medium heat. Remove the mix from heat and then add gruyere cheese and mix well. The heat of the sauce will help the cheese melt naturally. Do not melt the cheese over direct heat.   
14. Once the potatoes are done, remove them from the oven, drizzle them with the white sauce and some grated gruyere cheese, chopped bacon, and thyme, and serve.

Recipe courtesy: Chef Grant Marais, Publique, Dubai