MAGA ZINE I S S U E NO.12
L O U I S ’
Grat in Dauphinois These potatoes—or variations of them—are a pretty traditional accompaniment to a lot of stuff in rural France. This dish will go with pretty much any grilled fish, meat or vegetarian meal, and I have never, ever seen leftovers.
INGREDIENTS
6 medium waxy potatoes (like Desiree) 300ml pure cream sea salt flakes I’m also a bit of a sucker for an unusual ingredient—algaes, fungi, foraged plants, ferments, inks, glands, rare honeys, you name it. One of the best things I’ve eaten in the last 12 months was fermented fish guts in Japan. Ten years ago I would have baulked and now I spend hours trying to incorporate those things into the everyday. DO YOU HAVE ANY TIPS AND TRICKS
rosemary -–Serves 6
METHOD
Preheat oven to 200˚C.
FOR MAKING ENTERTAINING AT HOME LESS STRESSFUL?
More booze never hurt! But seriously, I think people tend to get anxious and overreach when they entertain and end up spending the whole time in the kitchen rather than hanging out with friends. Make it simple, and make something you know well, so you can chat your way through it and sit down with everyone at the table.
Slice or mandolin potatoes to about 1 mm thick and lay them in overlapping layers in a lightly oiled baking tray. Pour cream over the potatoes and season with salt. Sprinkle a few generous sprigs’ worth of rosemary leaves over the top and bake for 30-40 minutes, or until the cream has caramelised.
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