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Cape Town - The Hundred-Foot Journey is a story centred on an Indian family who moves to France and opens an eatery across the street from a Michelin-starred French restaurant run by Madame Mallory.
The film stars Helen Mirren and Manish Dayal and is all about good food and happy memories. So we decided to find a delicious recipe to share with all our readers to celebrate the movie due in August!
Here's a delicious Gratin dauphinois recipe from the book Le Cordon Bleu Cuisine Foundations:
What you need:
1.5 l Milk
Freshly grated nutmeg
1 pc Bouquet garni
2 Cloves garlic
165 ml Heavy cream
1.2 kg Potatoes,firm-fleshed
Freshly ground pepper
120 g Grated Gruyère cheese
Unsalted butter, softened, for gratin dish
Salt and pepper
How to make it:
1. Preheat the oven to 190°C .
2. Coat a deep, ovenproof dish with softened butter and reserve in the refrigerator.
3. Combine the milk, freshly grated nutmeg, bouquet garni, and garlic in a medium saucepan over medium heat. Bring the liquid to a boil, remove it from the heat, and leave it to infuse for 5 minutes.
4. Meanwhile, wash and peel the potatoes and slice them thinly, about 3 mm. Do not rinse the potatoes as the starch is needed. Layer the potato slices tightly in the buttered dish and season each new layer with salt and pepper.
5. Stir the cream into the hot milk then pour through a fine mesh sieve onto the potatoes. Let rest for 1 to 2 minutes. The potatoes will absorb the liquid and the level will decrease. Top up with the remaining
liquid. Repeat until all the milk mixture is used. Season the top and sprinkle generously with grated
cheese. Cover the dish with buttered parchment paper and foil.
6. Place it in the oven to cook for 1 hour or until the potatoes are easily pierced with a knife.
7. Remove the foil and parchment paper and return the dish to the oven to brown until the surface
is golden.
8. Remove from the oven and let rest for 5 to 10 minutes before serving.
Watch the trailer here:
