Gratin dauphinois
Gratin dauphinois, from above
VegDauphiné

Gratin dauphinois

Thin potatoes baked slowly in garlicky cream until they melt. No cheese needed, and none invited.

100 minTime
6 gProtein each
mildSpice
The gratin of the Alps2 chapters · 1 min read

Make it your way

Grandma's wayPotatoes, milk, cream, garlic and nutmeg. In the Dauphiné, no cheese.
The original
349kcalsame
6 gproteinsame
4 gfibresame
100minutessame

Gratin dauphinois.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Potato1 kg waxy potatoes, thinly sliced
Fresh cream (thickened cream, heavy cream)1¼ cups
Milk1¼ cups
Garlic2 cloves
Butter1 tbsp, for the dish
Whole spicesa pinch of nutmeg
Saltto taste
White peppera pinch

Method

5 steps
  1. 1Slice the potatoes 3 mm thick. Do not rinse.
  2. 2Simmer the potatoes in milk, cream, a crushed garlic clove, nutmeg, salt and pepper for 10 minutes, stirring gently.
  3. 3Rub a baking dish with the other garlic clove and butter. Layer in the potatoes and pour over the liquid.
  4. 4Bake at 160 C until tender and golden.
  5. 5Rest 15 minutes before serving.
Serve it like this

Serve straight from the baking dish at the table, cut into squares so each piece has a golden top. Lovely with roast meat and a green salad.

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Make it a meal

What goes with Gratin dauphinois: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Poulet rôti100 min
With a main Steak au poivre25 min
To drink Chocolat chaud10 min
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