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GRATIN DAUPHINOIS (SERVES 4)
500 g potatoes, cut into thin slices
50 ml thick fresh cream
50 ml whole milk
Salt, to taste
black pepper
nutmeg, grated
50 g gruyère cheese, or any other cheese that melts well, grated
1. Preheat the Jet Fryer.
2. Using a knife or mandoline, cut the potatoes into thin slices and put them in a bowl of water, then
drain and dry them on a kitchen towel.
3. Place the potatoes, cream, milk and spices in a bowl and season. Stir to combine and place the
mixture in an ovenproof dish that fits in the main Jet Fryer pan.
4. Spread the cheese evenly over the potato mixture and cook for 30 minutes or until the cheese is
golden brown and the potatoes are soft.
5. Serve hot.
RATATOUILLE (SERVES 4-6)
1 medium eggplant, sliced
1/2 onion, chopped
1 clove garlic, finely chopped
3 zucchini, cut into thick slices
3 tomatoes, deseeded and diced
1 yellow bell pepper, with the ribs and seeds removed, and diced
1 red bell pepper, with the ribs and seeds removed, and diced
2-3 tbsp. olive oil
Salt and black pepper
1 tsp. thyme, fresh or dried
1/2 tsp. Provençal herbs
1. Chop all of the vegetables as indicated above. Salt the eggplant slices generously and set aside
for 30 minutes.
2. Preheat the Jet Fryer. Rinse and drain the eggplant, and cut each slice into quarters.
3. Place all the vegetables in a bowl, add the oil and season with salt and pepper. Add the thyme
and place the mixture in an ovenproof dish that fits on the frying basket of the Jet Fryer.
4. Cook for 15-20 minutes, stirring occasionally.
5. Serve hot.
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