French Recipe: Gratin Dauphinois
Gratin Dauphinois is a well-established recipe in France, most notably in the historic Dauphiné region in southeast France. Deep-rooted in culinary tradition, the purists will tell you: ‘no eggs, no cheese’. But, well, we will not hold it against you if you choose to add some to yours. What is important is that you cut the potatoes in to very thin slices. Many different varieties are possible. It is a tad time-consuming, but most certainly worth it!
To be enjoyed with friends, alongside a good cut of meat.
- 1.5kg potatoes
- 100g butter
- 5g garlic
- 300ml cream
- 1l milk
- salt and pepper
- nutmeg (optional)
1. Peel, wash and cut the potatoes into very thin slices. Once sliced, do not put the potatoes back under the water (this washes away the starch and the gratin will lack thickness)
2. Boil the milk with the garlic, salt, pepper and nutmeg
3. Put the sliced potatoes into the boiling milk and leave to cook for around ten minutes (make sure that the potatoes do not become stuck together)
4. Transfer the potatoes into a greased gratin dish, pour the cream on top and add a few lumps of butter. Cook on a low heat (180°C) for between forty-five minutes and an hour