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
6 people
8 IngredientsLast modified on: August 13th 2016
For 6 people, you will need:
- 1
1 litre 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
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 40 min.
All in all: 1 hour 3 min.
To finish around 7pm, you'll need to have started before: 18:30.Change end time
Step by step recipe
Stage 1 - 15 min.
Peel and wash 1 litre 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 | 20 RDI=8 % | 190 RDI=20 % | 1 RDI=0 % | 860 RDI=40 % | 3,590 RDI: 40 % |
| Per 100 g | 2 RDI=1 % | 20 RDI=2 % | 0 | 90 RDI=4 % | 360 RDI: 4 % |
| Per person | 3 RDI=1 % | 30 RDI=3 % | 0 | 140 RDI=7 % | 600 RDI: 7 % |
How much will it cost?
- For 6 people : 1.05 €
- Per person : 0.20 €
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: Creamy "terre et mer" pots, Roast potatoes "à la provençale", Melting Epoisses on toast , Express sauerkraut, Salt cod brandade, ... See them all 81
Cream
Like these other recipes: Lobster Thermidor, Loin of pork with herbs and julienne vegetables , Baker's tuna and mushroom tart, Nanou's tuna tart, Thin summer tart "à la grecque", ... See them all 115
Whole milk
Like these other recipes: Gratin with Parmesan flavours, Gnocchi alla romana, Celeriac and mushroom gratin, Panna cotta, Cramique, ... See them all 66
Grated nutmeg
Like these other recipes: Bechamel sauce, Cheese Soufflé, Parmesan cauliflower cheese, Gnocchi alla romana, Cauliflower "moelleux" in ramekins, ... See them all 12
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