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.
321,604 23.6/5 for 49 ratings
Last modified on: August 13th 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 for:
Measures:
How long does it take?
Time required
| 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?
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.
Nutritional information
How much will it cost?
- For 6 people : 2.56 €
- Per person : 0.43 €
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: Potato gratin, Potatoes with prawns, Pork roast with herbs, Mushroom velouté, Purée of Jerusalem artichokes with foie gras, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Salmon and spinach quiche, Tartiflette, Potatoes with prawns, Potimarron and Parmesan tart, Vol-au-vent, ... All |
| Whole milk: You can get more informations, or check-out other recipes which use it, for example: Cannelés, Elsa's Comtoise galette, Smoky potato and potimarron gratin, Pain perdu, Celeriac soup with mustard, ... All |
| Grated nutmeg: You can check-out other recipes which use it, like for example: Foie gras cured in salt, New York style pasta, Ramekins of duchess potatoes, Potato gratin, Bechamel sauce, ... All |
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