Gratin dauphinois
frenchPotato gratin baked in a creamy mixture of garlic, milk, and cream.
Main ingredients
Recipe
Estimated total cost for 6 personnes: 9,05 € — average indicative prices
No reviews yet — be the first to share your thoughts!Ingredients
- 2 kg potatoes
- 2 clove(s) of garlic
- 100 g unsalted butter
- 800 ml heavy cream
- 250 ml milk
- salt
- nutmeg
Instructions
- 1Preheat the oven to 180°C.
- 2Peel the potatoes and cut them into thin slices about 3 mm thick, using a mandoline if possible.
- 3Do not wash them, in order to keep the starch.
- 4Butter the dish.
- 5Arrange a layer of potatoes in the bottom of the dish.
- 6Season with salt and sprinkle with grated nutmeg.
- 7Add a little sliced garlic and a few pieces of butter.
- 8Cover with a little cream and milk.
- 9Repeat until all the ingredients are used up.
- 10Bake for 1 hour at 180°C.
About this dish
Gratin dauphinois is a traditional French dish originating from the Dauphiné region. This simple yet flavorful dish is made of thin slices of potato, layered in a gratin dish, usually infused with garlic and seasoned with salt and pepper. The potatoes are then submerged in a mixture of cream and milk, sometimes with a touch of nutmeg. Once the ingredients are combined, the dish is baked until the potatoes are tender and the surface turns golden and slightly crispy. Contrary to some beliefs, traditional gratin dauphinois does not contain cheese. It is appreciated for its creamy texture inside and crispy texture outside, as well as for its rich, comforting taste, making it an ideal side dish for many main courses.
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