Gratin Dauphinois
This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of cheesy flavour, without cheese in it.
Last modified on: August 13th 2016
Keywords for this recipe:GratinFrenchDauphinéDauphinoisCreamPotatoesNo cheeseFor 6 people, you will need:
- 1
1 kg potatoes - 2
300 ml whole milk - 3
300 ml cream - 4
½ garlic clove - 5
1 pinch grated nutmeg - 6
a little butter - 7
salt - 8
pepper - Total weight: 1,605 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 23 min. | 40 min. | 1 hour 3 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
Peel and wash 1 kg potatoes, slice and don't wash again because the starch on cut potatoes is important for a smooth texture.
Salt and pepper, and mix with your hand.
Salt and pepper, and mix with your hand.
Stage 2 - 10 min.
Put potatoes in a pan, add 300 ml whole milk and bring to boil.
As soon as it boils, turn down heat and cook for 10 minutes.r
As soon as it boils, turn down heat and cook for 10 minutes.r
Stage 3 - 2 min.
Add 300 ml cream, 1 pinch grated nutmeg and chopped ½ garlic clove.
Stage 4 - 20 min.
Continue cooking on low heat for 20 minutes, stiring from time to time to prevent potatoes from sticking on bottom of pan.
Preheat oven to 356°F (180°C).
Preheat oven to 356°F (180°C).
Stage 5 - 5 min.
Drain potatoes, and keep cooking cream.
Divide potatoes between ramekins, distribute cooking cream on top, and add some small pieces of butter.
Divide potatoes between ramekins, distribute cooking cream on top, and add some small pieces of butter.
Stage 6 - 10 min.
Put ramekins in a big dish or tin, filled to half the height with hot water, and cook in the oven for about 10 minutes.
Stage 7 - 1 min.
You can finish with a short time under the grill to brown the top.
Remarks
Gratin dauphinois is excellent with a red meat. It's also an excellent family Sunday evening recipe.
Keeping
Several days in the fridge, in a closed jar.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,949 Kcal or 8,160 Kj | 44 gr | 214 gr | 102 gr |
| 97 % | 17 % | 20 % | 15 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 121 Kcal or 507 Kj | 3 gr | 13 gr | 6 gr |
| 6 % | 1 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 325 Kcal or 1,361 Kj | 7 gr | 36 gr | 17 gr |
| 16 % | 3 % | 3 % | 3 % |
How much will it cost?
Source
Michel Guérard, via Dominique.
This recipe uses (among others)
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Roast in the bag pork with fondant vegetables., Smoky sausage and mash, Maroilles cheese quiche, Boeuf (beef) bourguignon, Baked potatoes with poached egg and tuna sauce , ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Baked potoatoes with herb butter or cream , Stock-pot fish , Grilled fillet of salmon with corn-salad cream, Caesar salad, Crispy rolls with chicken and leek, ... All |
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Real custard sauce (crème anglaise), Peach and verbena feuilleté, Gratin Comtois, Pain perdu, Celeriac soup with mustard, ... All |
 | Grated nutmeg: You can check-out other recipes which use it, like for example: Parmesan cauliflower cheese, Cheese Soufflé, Asparagus "en petit pois", Pasta with green asparagus, Potato gratin, ... All |
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Your 2 comments or questions on this recipe
- It's still a great pleasure Louise !Posted by jh december 1st 2008 at 09:25 (n° 2)
- I'm delighted to get your recipe updates in my email J.H. Thank you so much for sharing,LouisePosted by louise december 1st 2008 at 02:12 (n° 1)
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