What’s More Comforting Than a Creamy Gratin Dauphinois?
There’s nothing more comforting than a luscious, creamy gratin dauphinois for a family gathering or a friendly get-together. My foolproof technique ensures that this classic dish will be a hit every single time you make it. Let’s walk through the steps to master this traditional recipe, along with a few tips that will truly elevate your culinary creation.
Ingredients
- 800 grams medium-sized potatoes
- 500 ml whole milk
- 250 ml heavy cream
- 1 teaspoon garlic powder
- ½ teaspoon nutmeg
- Salt and pepper to taste
- 100 grams grated cheese
Utensils
- Mandoline slicer
Preparation
Step 1
Preheat your oven to 180°C (350°F).
Step 2
Peel and slice the potatoes into thin rounds using a mandoline. A mandoline is a kitchen tool that allows you to slice vegetables into very thin and even pieces.
Step 3
In a large pot, bring the milk, cream, garlic powder, nutmeg, salt, and pepper to a boil.
Step 4
Add the potato slices to the pot and let them simmer gently for about 10 minutes.
Step 5
Layer the drained potato slices in a baking dish, then pour the milk and cream mixture over them.
Step 6
Sprinkle the top with grated cheese and bake for 60 minutes, or until the gratin is beautifully golden.
Chef’s Tip
For an even more indulgent gratin, consider mixing different types of grated cheese, such as Comté, Gruyère, and Parmesan, to add a delightful variety of flavors.
Wine Pairing
I recommend pairing this gratin dauphinois with a dry white wine, such as a Savoie wine or one from the Jura region, which will beautifully complement the creamy flavors of the dish.
Extra Information
Originating from the Dauphiné region in France, gratin dauphinois is an indispensable classic in French cuisine.
Elevate this dish and your dining experience with these tips, and bring a touch of French elegance to your table!
