Gratin dauphinois is a traditional french dish that may be eaten as a side dish or as a meal in itself. It originates in the south-east of France, in a region that used to be called the Dauphinois – which today is in and around Grenoble.
This is the traditional recipe, lots of variants exist, namely that of adding grated cheese (gruyere or emmenthal etc) but once you have added cheese it is no longer a gratin dauphinois! It becomes a simple ‘gratin de pomme de terre’ or ‘potato gratin’!
- 1.5kg waxy potatoes
- 1 clove of garlic
- 50cl double cream
- 50cl milk
- Salt & Pepper
- 1 laurel leaf and 1 sprig of thyme (or a bouquet garnie)
- Pre-heat oven at 160°C
- Peel and rinse potatoes.
- Slice potatoes finely – a mandoline is great for this, just be careful of your fingers 😉
- Do not wash potatoes after slicing – otherwise you’ll wash off the starch!
- Heat the milk in a saucepan with the laurel leaf and thyme (or bouquet garnie) and season with salt and pepper
- Bring to the boil and add sliced potatoes, lower the heat and cook for 10 minutes mixing regularly (to avoid the potatoes sticking to the bottom of the pan)
- Halve the clove of garlic and rub it round the inside of an oven dish and then rub the dish with a little butter
- Remove the laurel & thyme from the pan and pour the milk and potatoes into the oven dish
- Pour the cream over the potatoes
- Put a few knobs of butter on top of the dish
- Bake in the oven at 160°C for 1h30