Description
A gratin dauphinois is one of the best and most popular French recipes. This creamy potato recipes is best served as a side dish with steak.
Ingredients
Units
Scale
- 30ml (2 tbsp) butter
- 1kg (2lbs) potatoes, peeled and thinly sliced
- 300ml (1/2pt) double cream
- 300ml (1/2pt) milk
- 2 garlic cloves, peeled and crushed
- 1.25ml (1/4 tsp) ground nutmeg
- 60g (2oz) Gruyere cheese, grated [optional]
Instructions
- Preheat the oven to 160°C/fan oven 140°C/320°F/Gas 4.
- Peel the potatoes and cut them as thinly as possible. Plunge the slices thinly in a bowl of cold water to wash off some of the starch.
- Dry the potato slices thoroughly with a tea towel.
- Butter a large ovenproof dish.
- Pour the milk, cream, garlic and nutmeg in a saucepan. Heat the contents until it reaches boiling pot. Remove from the heat and season to taste.
- Arrange the potato slices in the dish, reserving the prettiest ones for the top to arrange neatly.
- Pour the creamy mixture over the potatoes.
- Place the dish in the oven and bake for 45 minutes.
- Remove the dish and sprinkle the cheese on top and bake for another 15 minutes.
- Serve with a green salad as a vegetarian lunch or with your favourite French meat dishes. Enjoy!
Notes
- In this case, a mandolin is ideal for slicing the potatoes thinly. A food processor is another good alternative.
- Traditionally, cheese is not included in this classic French recipe. Parmesan would make a good alternative to this version though!
- If you don’t use cheese, just cook the potatoes for 1 hour straight.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Bake
- Cuisine: French