Sides
Gratin Dauphinois
The Quirky Foodster Team
Ingredients
- 1 kg (2.2 lb) Waxy potatoes, peeled and very thinly sliced
- 500 ml (2 cups) Heavy cream
- 250 ml (1 cup) Whole milk
- 2 garlic cloves, halved
- 1/4 tsp grated nutmeg
- 30 g (2 tbsp) Unsalted butter, for the dish
- Salt and black pepper to taste
Method
- Preheat oven to 160°C (320°F). Rub the gratin dish generously with the cut garlic cloves, then butter it.
- Warm cream and milk together in a saucepan with the remaining garlic and nutmeg; do not boil.
- Layer the thinly sliced potatoes in the dish, seasoning lightly with salt and pepper between layers.
- Pour the warm cream mixture evenly over the potatoes until just covered.
- Bake for 1.5 hours, until the potatoes are tender and the top is golden brown.
- Rest 10 minutes before serving to allow the cream to set slightly.
Introduction: From the Dauphiné region in southeastern France, this potato gratin is defined by thin potato slices baked slowly in cream and garlic — notably without cheese in its most traditional form, distinguishing it from similar potato bakes elsewhere in France.
Cultural Background: From the Dauphiné region in southeastern France, this potato gratin is defined by thin potato slices baked slowly in cream and garlic — notably without cheese in its most traditional form, distinguishing it from similar potato bakes elsewhere in France.
Tips: Slice the potatoes as thinly and evenly as possible — a mandoline gives the best, most consistent result.
Variations: Some regional versions add a light scattering of Gruyère on top, though this is not part of the classic Dauphiné recipe. Already vegetarian. Use full-fat plant cream and plant milk with extra garlic and nutmeg for depth, and plant-based butter for the dish.
Storage: Refrigerate up to 3 days.
Reheating: Reheat covered in a 160°C (320°F) oven for 15-20 minutes until warmed through.
FAQs:
Q: Is cheese traditional in gratin dauphinois?
A: No — the classic Dauphiné version relies purely on cream and garlic, without cheese, unlike many international adaptations.
Please log in to leave a comment.