why make this recipe
Dauphinois Gratin is a classic French dish that brings warmth and comfort to any meal. Made from simple ingredients, it features layers of creamy potatoes baked to a perfect golden brown. It’s not only delicious but also easy to prepare, making it a great choice for family dinners or special occasions. The blend of cream, garlic, and nutmeg gives it a rich flavor that everyone will love.
how to make Dauphinois Gratin
Ingredients:
- 1.5 kg of potatoes
- 2 garlic cloves
- 300 ml of cream
- 100 g of butter
- 1 liter of milk
- Nutmeg
- Salt
- Pepper
Directions:
- Begin by peeling, washing, and thinly slicing the potatoes. Remember, do not wash them after cutting, as the starch will help create the right consistency.
- Finely chop the garlic cloves.
- In a saucepan, bring the milk, chopped garlic, salt, pepper, and a pinch of nutmeg to a boil.
- Once boiling, immerse the sliced potatoes into the saucepan and let them cook for about 10 to 15 minutes, depending on their firmness.
- Preheat your oven to 180°C (thermostat 6) and use a paper towel to butter a baking dish.
- Carefully place the drained potatoes into the buttered dish.
- Pour the cream over the potatoes, ensuring they are well covered.
- Dot the top with small knobs of butter.
- Bake in the preheated oven for 50 minutes to 1 hour until golden and bubbly.
how to serve Dauphinois Gratin
Dauphinois Gratin is best served hot, straight from the oven. It pairs wonderfully with roasted meats or a simple green salad. You can also sprinkle some fresh herbs, like parsley or thyme, on top for added freshness and color.
how to store Dauphinois Gratin
To store leftovers, let the Dauphinois Gratin cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.
tips to make Dauphinois Gratin
- Use a mandoline slicer for uniformly thin potato slices; this helps in even cooking.
- Feel free to adjust the amount of garlic and nutmeg to suit your taste.
- For an even creamier texture, you can mix in some grated cheese before baking.
variation
For a twist on the classic recipe, consider adding layers of sautéed onions or cooked bacon for extra flavor. You can also use different types of cheese, like Gruyère or Cheddar, to give it a unique taste.
FAQs
Can I use different types of potatoes?
Yes, you can use other varieties like Yukon Gold or Red potatoes, but make sure they are starchy to achieve the best texture.
Is it possible to make Dauphinois Gratin ahead of time?
Yes, you can prepare it a day in advance. Just assemble it and keep it in the fridge. Bake it fresh right before serving.
Can I freeze Dauphinois Gratin?
Freezing is not recommended for this dish, as the texture of the potatoes may change. It’s best enjoyed fresh or stored in the refrigerator for a few days.
Dauphinois Gratin
Ingredients
Main Ingredients
- 1.5 kg potatoes Use starchy potatoes for best texture.
- 2 cloves garlic Finely chopped.
- 300 ml cream For a creamier texture, consider mixing in grated cheese.
- 100 g butter Used to butter the baking dish.
- 1 liter milk Combined with garlic and spices for potato cooking.
- to taste nutmeg A pinch added to enhance flavor.
- to taste salt For seasoning.
- to taste pepper For seasoning.
Instructions
Preparation
- Begin by peeling, washing, and thinly slicing the potatoes. Do not wash them after cutting.
- Finely chop the garlic cloves.
Cooking
- In a saucepan, bring the milk, chopped garlic, salt, pepper, and a pinch of nutmeg to a boil.
- Once boiling, immerse the sliced potatoes into the saucepan and let them cook for about 10 to 15 minutes.
- Preheat your oven to 180°C (thermostat 6) and butter a baking dish.
- Carefully place the drained potatoes into the buttered dish.
- Pour the cream over the potatoes, ensuring they are well covered.
- Dot the top with small knobs of butter.
- Bake in the preheated oven for 50 minutes to 1 hour until golden and bubbly.