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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.

345,630 23.5/5 for 50 ratings

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Last modified on: August 13^th 2016

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 those ingredients for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
23 min.	40 min.	1 hour 3 min.

Keeping: Several days in the fridge, in a closed jar.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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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.

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

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).

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.

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.

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 6 people : 2.56 €
Per person : 0.43 €

Note : These prices are only approximate

Change currency:

Source

Michel Guérard, via Dominique.

More recipes?

This recipe uses (among others)

	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Mushroom velouté, Fillets of sole Dieppoise, Maroilles cheese quiche, "Day After Pork Belly" Soup, Home-made potato crisps , ... All
	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Rice pudding (riz au lait), Real custard sauce (crème anglaise), Celeriac soup with mustard, Potimarron and leek soup, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: New tiramisu, Potimarron (chestnut pumpkin) "au gratin", Quick prawn curry, Caesar salad, Bounty-style tart for Alison, ... All
	Grated nutmeg: You can check-out other recipes which use it, like for example: Foie gras cured in salt, Cauliflower "moelleux" in ramekins, Ramekins of duchess potatoes, Potato gratin, Pasta with green asparagus, ... All

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Your 2 comments or questions on this recipe

It's still a great pleasure Louise !
Posted by jh december 1^st 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, Louise
Posted by louise december 1^st 2008 at 02:12 (n° 1)

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