5 from 3 votes
Gratin Dauphinois
Gratin Dauphinois
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Easy recipe for the French classic, Gratin Dauphinois. Enjoy this creamy, hearty side-dish which doesn't necessarily contain any cheese (ideal for vegetarians) but if you prefer a sprinkling on top, be my guest. 

Course: Side Dish, Supper
Cuisine: French
Keyword: creamy potato bake, gratin dauphinois, potato cream gratin
Servings: 6 people
Calories: 210 kcal
Author: Jill Colonna
Ingredients
  • 750 g (1lb 10oz) potatoes waxy varieties (Belle de Fontenay, Charlotte, Jersey Royals)
  • 2-3 cloves garlic finely chopped (vein removed)
  • 300 ml (10fl oz) full fat milk (half pint)
  • 150 ml (5fl oz) double cream (or liquid crème fraîche)
  • 1/4 tsp nutmeg freshly grated or ground (no more than this)
  • salt and ground black pepper to taste (I add a few pinches of truffle salt)
  • 1/2 tsp fresh thyme (optional)
  • knob butter to grease the dish
  • 100 g (3.5oz) emmental or gruyère cheese finely grated
Instructions
  1. Preheat oven to 190°C/170°C fan/ 375°F/Gas 5.

  2. Peel the potatoes, wash and pat dry on kitchen paper. Slice them as thin as you can (3mm) either by hand (like I've done here) or with a mandoline (watch your fingers!) or the slicer attachment of a food processor.

  3. Heat the milk, cream and chopped garlic (depending how much you like your garlic!) in a medium saucepan (able to hold all the potatoes) until boiling. Turn down the heat to low, add the nutmeg, salt and pepper (a few turns of the pepper mill) then add the sliced potatoes (no need to wash, as you need the starch to thicken when it bakes).

  4. Cook for about 5 minutes, turning the slices over with a spoon so that the potatoes are well covered and heated in the cream. (If you prefer to add cheese, add it here).

  5. Butter a baking dish (26x18cm/10x7inch). Add the potato mixture to the dish, spreading them out evenly with a spatula. Bake for 35-40 minutes or until golden brown

Recipe Notes

If making for guests, prepare 2-3 hours in advance and reheat covered in foil for 15 minutes before serving to make life easier. 

Nutritional Values: 210 Calories per serving (without the cheese); 5g protein; 9g carbohydrates; 27g fat.

Matching wines: As this is a side-dish, it all depends on what you're eating with it but since it's a real winter warming dish I'd go for a gutsy, oily white such as a Chardonnay, Voignier or Chenin Blanc and for a red, a good Burgundy (Pinot Noir) or Beaujolais Cru such as Morgon.

 

Jill Colonna

MadAboutMacarons.com