Gratin Dauphinois

Servings :

Total Time:

2 people

16 minutes


550 g | 1.2 pounds salsify , peeled and cut into thick matchsticks 460 g | 2 cups creme fraiche 1 tbsp butter 2 tsp flour 2 tsp mustard powder (or Dijon mustard) 250 ml | 1 cup vegetable stock 4 tbsp grated Parmesan Pinch grated nutmeg 1 garlic clove for the baking dish 1 tbsp butter to grease the baking dish Freshly ground pepper to season

Step 1

Add lemon juice into a bowl of water to prevent discolouration. Alternatively use a tablespoon of vinegar.

Step 2

Give the roots a good wash then peel the salsify and trim the ends, adding to the bowl of water.

Step 3

Cut the salsify into thick matchsticks – each root halved and cut into quarters if quite thick. Transfer to the bowl of water while you prepare the sauce, draining before using.

Step 4

Melt a knob of butter over medium heat then stir in the flour create a roux (sandy paste). Cook for 1-2 minutes.

Step 5

Gradually stir in the vegetable stock, mustard powder and the creme fraiche until you have lovely thick sauce. Season with pepper and grate in a little nutmeg.

Step 6

Wipe a small ovenproof dish with a clove of garlic and a little butter. Add a little of the sauce to the bottom of the dish and then layer the salsify over it.

Step 7

Grate a little Parmesan over the vegetables and then repeat until you have used up all of the salsify and the sauce, ending with a layer of the sauce.

Step 8

Grate cheese and nutmeg over the top and bake for one hour at 180°C (350°F) or until the gratin is golden and salsify is cooked through.

Step 9

Serve alongside any roasts or as a light main with a crisp green salad.

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