Potato Gratin
1 h 50 min

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!

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Ingredients For

  • 1 kg
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    25 cl See the article
  • 15 cl
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    50 g See the article
  • White Garlic
    Fruits & Vegetables
    Drôme white garlic PGI
    1 clove See the article
  • 6 pinches
  • Sel de Guérande
    Sauces & condiments
    Fleur de sel de Guérande sea salt PGI

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.

Step 1
  • 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.

    Step 2
  • 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.

    Step 3
  • 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…

    Step 4
  • Pair with

    Red wine: Cheverny or Saint-Amour.

    PDO Vallée des Baux-de-Provence Olive Oil
    PDO Vallée des Baux-de-Provence Olive Oil
    See Recipe