To make this version of potato gratin, the potatoes are first cut into neat blocks before cutting into thin slices with a mandoline (or sharp chef’s knife), then layered in the casserole dish in an overlapping fashion—or as if they were fallen dominoes, as the name of the recipe implies. It takes mere minutes to assemble the dish and put it in the oven, leaving time for you to tend to the main course—sautéed fish, chicken paillards, seared steak, to name just a few—while it bakes.
- 3/4 potatoes (large)
- 40 grams melted butter
- black ground pepper
- Preheat oven to 200 degrees Celsius.
- Peel the potatoes and cut each side and the ends so that they have a rectangular shape.
- You should make sure the potatoes are all about the same size.
- Thinly slice each potato with a mandolin.
- Butter the bottom of your oven dish.
- Arrange the potato slices, overlapping slightly so they form lines.
- Brush with melted butter, salt, and pepper. Add the thyme and rosemary.
- Cook for 50 minutes to 1 hour until the potatoes are soft.
- During cooking, I poured the dish's melted butter over the potatoes several times.
- I like to use Espelette pepper sea salt which adds nice flavouring to this sort of dish.