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About the Recipe
Gratin Dauphinois is a classic French side dish, perfect for adding a touch of comfort and elegance to your meals. This creamy and flavorful potato bake, enriched with garlic and nutmeg, is a true crowd-pleaser that pairs beautifully with roasted meats or fresh greens.
Ingredients
1.5 kg potatoes
1 l milk
30 cl cream
100 g butter
2 cloves garlic (finely minced)
Salt, pepper, and ground nutmeg to taste
Preparation
Method
Prepare the Potatoes:
Peel and wash the potatoes. Slice them thinly into rounds, ensuring not to rinse them after slicing to retain their starch.
Infuse the Milk:
In a large saucepan, bring the milk to a boil along with the minced garlic, salt, pepper, and a pinch of nutmeg.
Cook the Potatoes:
Add the potato slices to the saucepan and simmer for 10 to 15 minutes until they begin to soften but remain firm. Stir occasionally to prevent sticking.
Preheat and Prepare the Dish:
Preheat the oven to 180°C (fan-forced, thermostat 6). Butter a gratin dish using a piece of paper towel to coat it evenly.
Assemble the Gratin:
Drain the potatoes and arrange them in the prepared dish. Pour the cream over the potatoes, ensuring an even coating. Dot the top with small knobs of butter.
Bake:
Bake for 50 minutes to 1 hour, until the top is golden brown and the potatoes are tender when pierced with a knife.
Serving Suggestion:Â Use the remaining milk from cooking the potatoes to create a quick soup or mashed potatoes for another dish. Serve the gratin hot as a comforting side for your favorite main courses!