Gratin Dauphinois
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5.0
12 reviews
Excellent
Gratin Dauphinois
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Easy recipe for the French classic, Gratin Dauphinois - a creamy potato bake enjoyed as a delicious side-dish with or without cheese. Serve with grilled meats or salmon.
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Ingredients
- 750 g (1lb 10oz) potatoes Charlotte, Yellow or Yukon Gold (or waxy varieties: Belle de Fontenay, Jersey Royals)
- 2-3 cloves garlic finely chopped (vein removed)
- 275 ml (10fl oz/ 1 cup) full fat milk (or half fat) (half pint)
- 150 ml (5.5fl oz/ 0.6 cup) double or heavy cream (or liquid crème fraîche)
- ¼ teaspoon nutmeg freshly grated or ground (no more than this)
- salt and ground black pepper to taste*
- ½ teaspoon fresh thyme
- knob butter to grease the dish
- 100 g (3.5oz/ 1 cup) emmental or gruyère cheese finely grated (optional)
Instructions
- Peel the potatoes (although not always necessary - I love them cleaned with skins still on), wash and pat dry on kitchen paper. Slice them as thin as you can (3mm) either by hand or with a mandoline (watch your fingers!) or the slicer attachment of a food processor.
- Preheat oven to 190°C/170°C fan/ 375°F/Gas 5.
- Heat the milk, cream and chopped garlic in a medium saucepan (able to hold all the potatoes) until boiling. Turn down the heat to low, add the nutmeg, salt and pepper (a few turns of the pepper mill) then add the sliced potatoes.
- Cook for about 5 minutes, turning the slices over with a spoon so that the potatoes are well covered and heated in the creamy milk. If adding cheese, either add it in the pan here or sprinkle on at the end on top.
- Butter a baking dish (26x18cm/10x7inch). Add the potato mixture to the dish, spreading them out evenly with a spatula. Bake for about 45 minutes or until golden brown.
Notes
- Make-Ahead: If making for guests, prepare 2-3 hours in advance and reheat covered in foil for 15 minutes.
- Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as a guide.
- * Variations:
- - Add a few pinches of truffle salt;- If serving this with salmon, add a Lapsang Souchong teabag when initially heating the milk then remove before adding the potatoes. The result is a lovely subtle smoky flavour - perfect for Autumn or Winter warming suppers.
- Nutritional Values: 210 Calories per serving (without the cheese); 5g protein; 9g carbohydrates; 27g fat.
- Matching wines: As this is a side-dish, it all depends on what you're eating with it but since it's a real winter warming dish I'd go for a gutsy, oily white such as a Chardonnay, Voignier or Chenin Blanc and for a red, a good Burgundy (Pinot Noir) or Beaujolais Cru such as Morgon or Brouilly.
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Overall Rating
5.0
12 reviews
Excellent
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