![Gratin-Dauphinois.png](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2024-06/Gratin-Dauphinois.png.jpg?itok=f54C47ne)
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
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1 kg
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15 cl
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6 pinches
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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.
![](/sites/tastefrance.com/files/2021-06/E%CC%81tape%201_2.jpg)
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.
![](/sites/tastefrance.com/files/2021-06/E%CC%81tape%202_1.jpg)
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.
![](/sites/tastefrance.com/files/2021-06/E%CC%81tape%203_1.jpg)
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…
![](/sites/tastefrance.com/files/2021-06/E%CC%81tape%204_1.jpg)
Pair with
Red wine: Cheverny or Saint-Amour.