"Domino" potatoesOn dine chez Nanou
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.
- 4/5 potatoes (large)
- 40 grams melted butter
- ground black pepper
- 1Preheat oven to 200 degrees Celsius.
- 2Peel the potatoes and cut each side and the ends so that they have a rectangular shape.
- 3You should make sure the potatoes are all about the same size.
- 4Thinly slice each potato with a mandolin.
- 5Butter the bottom of your oven dish.
- 6Arrange the potato slices, overlapping slightly so they form lines.
- 7Brush with melted butter, salt, and pepper. Add the thyme and rosemary.
- 8Cook for 50 minutes to 1 hour until the potatoes are soft.
- 9During cooking, I poured the dish's melted butter over the potatoes several times.
- 10I like to use Espelette pepper sea salt which adds nice flavouring to this sort of dish.