Gratin Dauphinois is a huge classic in French cuisine. It’s from the Dauphiné region situated in south eastern France (next to Italy) and made with potatoes, milk, cream, garlic, salt & pepper. Cheap, easy to make and tasty…We’re not asking for more!
Preparation time: 20m – Cooking Time: 50 mn
Ingredients
1 1/2 lbs of potatoes
1/8 lbs (55 g/2 oz) of butter
2 cups of milk
5/8 cup of sour cream (creme fraiche)
1 garlic clove
Salt & Pepper
1 pinch of nutmeg
Instructions
1/ Peel potatoes and clean them. Dry them in a clean cloth. Cut them into very thin slices. (Dont wash them after cutting, it wouldn’t come out as good).
2/ Cop garlic. Boil milk with garlic, salt, pepper and nutmeg.
3/ Preheat oven to 350° F (180° C/Th 6).
3/ Pour sliced potatoes into the milk. Let it boil smoothly for 10 mn stiring often.
4/ Grease a baking pan with butter. Dice the rest of it. Pour potatoes and milk into the pan. Pour cream and top with butter dices.
5/ Bake in oven for 50 minutes. (It’s ready when potatoes are tender and sauce slightly boiling)
Serve with meat and a salad.
Daily Spud Says: janvier 20th, 2009 at 3:52
Even though I’ve just had lunch, that gratin is making me hungry – I just love gratin dauphinois!
Nate Says: janvier 22nd, 2009 at 12:43
The touch of nutmeg is a nice addition.
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The Duo Dishes Says: janvier 22nd, 2009 at 3:04
It’s totally the nutmeg that leaves people asking what that little extra ’something’ is. Fabulous!
Butterball Says: janvier 25th, 2009 at 2:37
What a great dish for comfy winter meals. Looks so creamy & delish!
Thanks for sharing!
Traci Says: janvier 25th, 2009 at 6:42
This sort of thing is too dangerous for me. I’d eat the whole dish!
And that’s bad, because in California, when we eat this stuff we get fat. For some strange reason however, when I eat this type of food in France, I lose weight! Must be something in the air that keeps French women skinny?
My Carolina Kitchen Says: janvier 28th, 2009 at 11:31
This is one of my very favorite classic French dishes. I agree with Traci, I could eat the whole dish. I have been using nutmeg in potato dishes for years and it is always a surprise to people. Nutmeg is particularly good in mashed potatoes,but just a touch. I could make a meal out of this gratin and a salad. Thanks for the recipe.
Sam from My Carolina Kitchen
French Cooking for Dummies Says: avril 22nd, 2009 at 11:04
[...] with: Rice, pasta, au gratin style potatoes, green [...]
French Cooking for Dummies Says: juin 13th, 2009 at 8:04
[...] with gratin dauphinois, green asparagus, mushroom baked potatoes or spinach [...]