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:For 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
Change measures:
Times for this recipe
Preparation: 23 min.
Cooking: 40 min.
All in all: 1 hour 3 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Source: Michel Guérard, via Dominique.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 20 % | 210 20 % | 100 20 % | 1,950 100 % | 8,160 100 % |
| Per 100 g | 2 1 % | 10 1 % | 6 1 % | 120 6 % | 510 6 % |
| Per person | 7 3 % | 40 3 % | 20 3 % | 320 20 % | 1,360 20 % |
How much will it cost?
- For 6 people : 2.56 €
- Per person : 0.43 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Baked potatoes with poached egg and tuna sauce , Avengers' potatoes, Mushroom velouté, Pan-baked hash brown (Hash-brown casserole), Creamy "terre et mer" pots, ... See them all 77
Cream
Like these other recipes: Nicholas's fish, Pan-fried salmon with white cabbage, Mushroom Pancakes au Gratin, Courgette tart with mint, Cheese tart, ... See them all 111
Whole milk
Like these other recipes: Mint and chocolate cream, Cannelés, Lime confectioner's custard (pastry cream), Chantilly rice pudding, Coconut-vanilla cream for Elsa , ... See them all 62
Grated nutmeg
Like these other recipes: Gnocchi alla romana, New York style pasta, Pasta with green asparagus, Bechamel sauce, Parmesan cauliflower cheese, ... See them all 12
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