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Classic French Gratin Dauphinois
According to historical records, Gratin Dauphinois was first served in 1788. Interestingly, the original recipe hasn’t changed all that much since then, although some modern recipes now call for cream instead of milk. I also prefer to make Gratin Dauphinois with cream, as this makes it even more tender. This is a classic comfort dish, and it’s not only delicious, but also very simple to make.
How to prepare Gratin Dauphinois
Ingredients
800g washed and peeled potatoes
200-300ml double cream
2 bay leaves
Ground nutmeg
2 garlic cloves
100g grated parmesan or gruyere cheese
20g unsalted butter
Salt and pepper
Classic French Gratin Dauphinois: Приготування
Preheat the oven to 180C. Wash, peel and thinly slice the potatoes (if you have a mandolin, you can use it to slice them).
Lay out the potato slices in a sautee pan or wide stockpot, cover with the cream (the potatoes should be fully submerged), pepper and salt to taste, add the crushed garlic, a dash of ground nutmeg and the bay leaves. Place over medium heat and bring to a simmer. Boil the potatoes for 5-7 minutes. If the cream becomes too thick, you can thin it out with some milk.
Remove the bay leaves and garlic. Transfer half of the potatoes and cream into a baking dish, cover with half of the grated cheese, then layer the rest of the potatoes on top. Dot the potatoes with the butter and sprinkle the rest of the grated cheese over it. Bake for 30 minutes or until the cheese has become golden-brown.
Cooking is easy!
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