The gratin Dauphinois is a specialty from the Dauphiné region south of Lyon in France. It is very simple, and a great side for any meat and non meat dish. The secret to a great gratin lies in the type of potato you use, and how thinly you slice all the ingredients.
Ingredients (for 4 persons)
- 500g of potatoes (firm flesh, rather fragrant ones)
- 2 garlic cloves
- 300ml of thick cream
- 200ml of liquid cream
- 10g of butter
- Salt and pepper
Preparation: 20 min
Baking: 40 min – 190°C
- Preheat your oven to 190°C.
- Wash the potatoes and peel them if their skin is thick or hard. Slice them as thinly as possible (you can use a grater).
- Slice the garlic thinly and use half a clove to rub inside the gratin dish.
- Mix the creams together with salt and pepper.
- Butter the inside of the dish before placing the first layer of potatoes. There should not be any spaces between them.
- Pour a fourth of the cream and sprinkle garlic on top before the next layer of potatoes.
- Repeat the operation until you run out of potatoes or cream.
- Place the dish in the oven and let it bake for 40 minutes. With a sharp knife, check if the gratin is cooked through. If it goes in easily, it’s done.
- Serve warm with the dish of your choice (vegetarian or otherwise).
Last tip: To add extra creaminess, you can sprinkle the cheese of your choice on top and between layers.