Gratin Dauphinois
Gratin Dauphinois, a jewel of French gastronomy, is a traditional recipe from the Dauphiné region. This simple and convivial dish made with potatoes, cream and
Gratin Dauphinois, a jewel of French gastronomy, is a traditional recipe from the Dauphiné region. This simple and convivial dish made with potatoes, cream and milk, is ideal to accompany roasted meats or salads. Its slow and gentle cooking allows the potatoes to confit in the cream and milk, for a melting and tasty result.
Time
1 h. 25 min. =
25 min. +
1 h.
Utensils
1 knife 1 sauce pan 1 baking dish 1 oven 1 vegetable peeler 1 garlic press 1 kitchen scale
Ingredients for 6 parts
-
100 g. butter
allergen ! - 5 g. sea salt
- 2 garlics (14 g)
- 3 g. poivre noir
- 1.5005 Kg. potatoes
-
300 ml. cream allergen !
-
1 L. semi-skimmed milk allergen !
- 3 g. noix de muscade en poudre
Steps
- Peel, wash and cut the potatoes into thin slices. Do not wash them after cutting.
- Finely chop the garlic.
- Bring the milk, garlic, salt, pepper and nutmeg to a boil in a saucepan. Immerse the potatoes and cook for 10 to 15 minutes, depending on their firmness.
- Preheat oven to 180°C. Butter a gratin dish.
- Drain the potatoes and place them in the gratin dish. Cover them with cream and arrange small knobs of butter on top.
- Bake for 50 minutes to 1 hour.