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
12 people
8 IngredientsLast modified on: August 13th 2016
For 12 people, you will need:
- 1
2 kgs potatoes - 2
600 ml whole milk - 3
600 ml cream - 4
1 garlic clove - 5
2 pinches grated nutmeg - 6
a little butter - 7
salt - 8
pepper - Total weight: 3,210 grams
Change measures:
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 2 kgs 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 600 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 600 ml cream, 2 pinches grated nutmeg and chopped 1 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 | 90 RDI=30 % | 430 RDI=40 % | 200 RDI=30 % | 3,900 RDI=200 % | 16,320 RDI: 200 % |
| 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 12 people : 5.15 €
- Per person : 0.45 €
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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: Potato and broccoli gratin, Comtoise tart for Seàn, Baked potoatoes with herb butter or cream , Real home-made chips* , Sarladaise potatoes, ... See them all 79
Whole milk
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Cream
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Grated nutmeg
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