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France · Cuisine dauphinoise
Gratin dauphinois
Thinly sliced potatoes, milk, cream and garlic, baked slowly until the top is golden.
translation Translated from French. Translation by Julien Marchand. Read the original
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- Servings
- 6
- Preparation
- 25 min
- Cooking
- 75 min
- Total
- 100 min
- Difficulty
- Easy
Cuisine / tradition: Cuisine dauphinoise (FR) — declared by the author
- Side dish
- Baked
- Everyday
Ingredients
For 6 servings
- 1.2 kg firm-fleshed potatoes, such as Bintje or Agria
- 500 ml whole milk
- 250 ml whole liquid cream
- 2 clove garlic
- 20 g butter
- 1 pinch nutmeg
- 1 tsp fine salt
Method
- Step 1. Peel the potatoes and slice them 3 mm thick, without rinsing so the starch stays.
- Step 2. Rub a gratin dish with a cut clove of garlic, then butter it. Chop the rest of the garlic.
- Step 3. Bring the milk, cream, chopped garlic, salt and nutmeg to a simmer. Add the potatoes and cook gently, stirring carefully.⏱ 10 min
- Step 4. Pour into the dish, level and bake at 160 °C. The gratin is ready when a knife slides in without resistance and the top is golden.⏱ 55 min
- Step 5. Rest for ten minutes before serving.⏱ 10 min
Story and cultural note
The traditional gratin dauphinois contains no cheese: it is the cream and the slow cooking that make it silky. Many recipes today add Gruyère; here we keep to the version without.
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
DietVegetarianNut-free
ContainsMilk
