This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
1 hour 3 min.
Easy
2.60 €
6 people
8 IngredientsLast 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
Times for this recipe
Preparation: 25 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 RDI=20 % | 210 RDI=20 % | 100 RDI=20 % | 1,950 RDI=100 % | 8,160 RDI: 100 % |
| Per 100 g | 2 RDI=1 % | 10 RDI=1 % | 6 RDI=1 % | 120 RDI=6 % | 510 RDI: 6 % |
| Per person | 7 RDI=3 % | 40 RDI=3 % | 20 RDI=3 % | 320 RDI=20 % | 1,360 RDI: 20 % |
How much will it cost?
- For 6 people : 2.60 €
- Per person : 0.45 €
Change currency:
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: Pork roast with herbs, Potato purée , Normandy seafood stew, Hot box cheese , Turnip top soup, ... See them all 84
Whole milk
Like these other recipes: Coconut-vanilla cream for Elsa , Parmesan cauliflower cheese, Caramel semolina pudding with raisins, Italian hot chocolate , Milk rolls, ... See them all 68
Cream
Like these other recipes: Chocolate cream, "BN style" chocolate-filled biscuits, Potimarron (chestnut pumpkin) "au gratin", Maple syrup cream sugar, Purée of Jerusalem artichokes with foie gras, ... See them all 120
Grated nutmeg
Like these other recipes: Pasta with green asparagus, Ramekins of duchess potatoes, Parmesan cauliflower cheese, New York style pasta, Quiche filling mixture, ... See them all 12
Other recipes you may also like
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011550 K 44.3 25 min.
How to dust
"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it. October 13th 2010161 K5 2 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual. July 9th 2018431 K4.8 7 min.
Eggs meurette
Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce. March 29th 2020215 K 14.1 1 hour 15 min.
How to prepare endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems. February 14th 2012493 K3.7 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe