An unashamed classic, originally taught to me by an unashamed classic. As a eager apprentice Chef N taught me this dish, so simple yet so hard to do well. N was an irrepressible French lady whose advancing years I would be at my peril to reveal. She was trained in the north of France and was in semi retirement but could not keep out the kitchen.
It’s only recently the fashion wheel has turned and it now seems to be on every menu I see. The version below is the variation Chef D in Edinburgh taught me. and by far my favorite.
Receipt
- Potatoes.
- Garlic.
- Cream.
- Milk.
- Butter.
- Salt.
- Ground White Pepper.
- Ground Cumin.
- Mandolin the potato’s if you have the tool, I generally use a cheap thin filleting knife, to slice them.
- Butter the oven dish well, real well, then season the butter, with S&P.
- Place milk, cream, and garlic on to heat, season this as well, and add in the Cumin to infuse.
- Layer the potatoes in the oven dish, season each layer.
- Season each layer.
- Once the cream mix has boiled pour over till dish filled about 80%, then bake covered in slow oven.
- Uncover for last half hour to color.
Roast chicken or pan fried duck, is the most often time I bring this dish out. Like a lot of cooking a bit off age treats it well, reheat in the oven or incorporate into a bubble and squeak.
Enjoy.