Gratin-Dauphinois.png
1 h 50 min
Average: 3.2 (15 votes)

Gratin Dauphinois

A family dinner mainstay that hails from eastern France: Scalloped potatoes baked in milk and cream, laced with shredded cheese or mushrooms, depending on the mood. Yum!

Ingredients For

Preparation

1

Preheat the oven to 160 °C. Wash and peel the potatoes. Cut them into thin slices (about 1/8 to 1/4 inch thick) using a knife or mandolin.

2

Peel the garlic clove. Split it lengthwise and rub it around the inside of a casserole dish. Then use half the butter to grease the inside of the dish.

3

Combine the cream and milk in a bowl. Arrange half the sliced potatoes in the casserole dish. Pour in half the milk-cream mixture. Add a pinch of fleur de sel, one or two grinds of pepper and 3 generous pinches of freshly grated nutmeg.

4

Add the remaining potatoes, then the rest of the milk-cream mixture. Season again with salt, pepper and nutmeg. Cut the remaining butter into bits and sprinkle them over the top. Bake for 1 hour and 30 minutes. Enjoy…

Pair with

Red wine: Cheverny or Saint-Amour.

The French touch you need in your inbox

Please complete this field
Your registration is confirmed

Join our Taste France Family community

Become part of our community of passionate foodies with exclusive access to events, dedicated content, and more!

© Taste France