Ah, gratin dauphinois… A dish that evokes the warmth of a home, Sunday family meals, and the comforting aroma of cream and garlic. Originating in the Dauphiné region, this seemingly simple recipe hides a depth of flavor that makes it a timeless classic. Forget complicated versions and rediscover the true gratin dauphinois, the one that requires only a few quality ingredients and a little patience.
At Purlema', we love traditions. We also love offering recipes that are accessible to everyone, without sacrificing flavor. This gratin dauphinois is therefore designed to be easy to make, while respecting the essence of the original recipe. Prepare yourself for a culinary journey to the heart of French gastronomy!
And if you're looking for the perfect accompaniment to your gratin dauphinois, why not try a crisp green salad or grilled meat? Feel free to explore our other recipes on our recipe blog for inspiration!
Ingredients
Serves 6:
- 1.5 kg of firm-fleshed potatoes (Charlotte or Amandine type)
- 500 ml of thick, full-fat fresh cream
- 250 ml of whole milk
- 2 cloves of garlic
- Grated nutmeg
- Salt and freshly ground pepper
- Butter (for greasing the dish)
Instructions
- Preheat your oven to 180°C (thermostat 6).
- Peel the potatoes and slice them into thin rounds (about 2-3 mm thick). Ideally, use a mandoline for a uniform thickness. Do not rinse them; the starch is important for the texture of the gratin.
- Peel and crush the garlic cloves.
- In a saucepan, combine the crème fraîche, milk, crushed garlic, a pinch of nutmeg, salt and pepper. Heat gently, without boiling.
- Generously butter a gratin dish.
- Arrange a first layer of potato slices in the dish.
- Drizzle with a little of the cream-milk mixture.
- Repeat the process, alternating layers of potatoes and cream, until all the ingredients are used up. Make sure the last layer is covered in cream.
- Bake for about 1 hour to 1 hour 15 minutes, or until the gratin is golden brown and the potatoes are tender (check with the tip of a knife).
- Let the gratin dauphinois rest for 10 minutes before serving. This will allow the flavors to develop and the gratin to firm up slightly.
Chef's Tips
- For an even more indulgent gratin, you can add a handful of grated cheese (Comté, Gruyère) on top during the last 15 minutes of cooking.
- Feel free to flavor the cream with other spices, such as fresh thyme or bay leaf.
- If you don't have thick cream, you can use full liquid cream, but the result will be less creamy.
- For a lighter version, replace some of the cream with milk.
- If you like garlic, feel free to add an extra clove.
- For more information and tips, check out our main blog.
Conservation
Dauphinoise potatoes can be kept in the refrigerator for 2 to 3 days. To reheat them, you can put them in the oven at a low temperature (150°C) for about 20 minutes, or reheat them individually in the microwave.
