Traditional Gratin Dauphinois – Easy and Authentic French Recipe
There’s nothing like a good gratin dauphinois to warm hearts and bellies. An iconic French dish, it is both simple, comforting, and incredibly tasty. Today, I’ll guide you step-by-step to make this classic dish flawlessly. Ready to start? Watch the video to follow the recipe live!
Ingredients for a Perfect Gratin Dauphinois
Here’s the list of ingredients for 4 servings. Remember: the quality of the ingredients makes all the difference.
- 1 kg of firm-fleshed potatoes (such as Yukon Gold), peeled and sliced into 2 mm thick rounds
- 300 ml of heavy cream (whole for extra richness)
- 500 ml of whole milk
- 50g of butter
- 1 garlic clove
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon fleur de sel (or sea salt)
- 1/2 teaspoon ground black pepper
💡 No cheese in this traditional recipe. If you’re tempted to add Gruyère, purists may cry scandal…
Step-by-Step Preparation of Gratin Dauphinois
1. Preparing the Potatoes
Start by peeling the potatoes. Then, using a mandoline (or a sharp knife if you prefer), slice them into thin rounds of about 2 mm. Try to keep a consistent thickness for even cooking.
Tip: Soak the slices in cold water for a few minutes to prevent them from turning brown.
2. Seasoning the Potatoes
In a large bowl, gently mix the potato slices with the nutmeg, fleur de sel, and pepper. Make sure each slice is well-seasoned.
3. Assembling the Dish
Rub a baking dish with the garlic, then butter the dish generously. Layer the potato slices, pressing each layer slightly to avoid air pockets.
4. Preparing the Cream Mixture
In a bowl, mix the heavy cream and milk. Pour this mixture evenly over the potatoes until they are almost fully covered.
5. Baking to Perfection
Preheat the oven to 180°C (350°F). Cover the dish with aluminum foil to prevent the top from drying out during the first stages of cooking.
Bake for 30 minutes covered.
Remove the foil and bake for an additional 15 minutes to brown the top.
Your gratin dauphinois is ready when the top is golden, and the potatoes are tender when pierced with a knife.
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Preparation Recap:
- Peel and slice the potatoes into thin 2 mm rounds. Soak them in cold water to prevent browning.
- Drain the potatoes, pat them dry, then mix them with the nutmeg, fleur de sel, and pepper.
- Rub a baking dish with garlic, butter it, then layer the potatoes tightly.
- Mix the cream and milk, then pour it over the potatoes until almost completely covered.
- Preheat the oven to 180°C (350°F). Cover the gratin with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 15 minutes to brown the top.
Substitutions and Variations
- Not a fan of heavy cream? Try a mix of light cream and milk for a less rich version.
- No potatoes available? Sweet potatoes add a unique sweet touch.
- Still craving cheese? Adding a touch of Parmesan or Emmental can satisfy your cheese cravings (but may upset the purists!).
Tips for a Successful Gratin Dauphinois
- Choose the right potatoes. Firm varieties like Charlotte or Roseval hold their shape well during cooking.
- Use freshly grated nutmeg. The flavor is far superior to pre-ground nutmeg.
- Don’t layer the slices too thickly. This ensures even cooking and prevents tough spots.
- Don’t rinse the potatoes too much after slicing. The starch helps bind the gratin together.
Frequently Asked Questions (FAQ)
Can I prepare the gratin in advance?
Yes, but cook it to about 80%. Then reheat it gently in the oven at 150°C before serving.
My gratin is under-seasoned. What should I do?
Add a pinch of fleur de sel just before serving to adjust the seasoning.
How can I prevent my gratin from being too runny?
Reduce the amount of milk slightly or let it cook a bit longer to thicken the mixture.
Can I freeze gratin dauphinois?
Gratin dauphinois doesn’t freeze well as the potatoes can become grainy. It’s best enjoyed fresh.
Easy Gratin Dauphinois Recipe
Ingredients
- 1 kg of firm-fleshed potatoes such as Yukon Gold, peeled and sliced into 2 mm thick rounds
- 300 ml of heavy cream whole for extra richness
- 500 ml of whole milk
- 50 g of butter
- 1 garlic clove
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon fleur de sel or sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Peel and slice the potatoes into thin 2 mm rounds. Soak them in cold water to prevent browning.
- Drain the potatoes, pat them dry, then mix them with the nutmeg, fleur de sel, and pepper.
- Rub a baking dish with garlic, butter it, then layer the potatoes tightly.
- Mix the cream and milk, then pour it over the potatoes until almost completely covered.
- Preheat the oven to 180°C (350°F). Cover the gratin with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 15 minutes to brown the top.
Video
Notes
- Choose the right potatoes. Firm varieties like Charlotte or Roseval hold their shape well during cooking.
- Use freshly grated nutmeg. The flavor is far superior to pre-ground nutmeg.
- Don’t layer the slices too thickly. This ensures even cooking and prevents tough spots.
- Don’t rinse the potatoes too much after slicing. The starch helps bind the gratin together.
Yes, but cook it to about 80%. Then reheat it gently in the oven at 150°C before serving. My gratin is under-seasoned. What should I do?
Add a pinch of fleur de sel just before serving to adjust the seasoning. How can I prevent my gratin from being too runny?
Reduce the amount of milk slightly or let it cook a bit longer to thicken the mixture. Can I freeze gratin dauphinois?
Gratin dauphinois doesn’t freeze well as the potatoes can become grainy. It’s best enjoyed fresh.
Suggested Recipes
Looking for more delicious dishes? Here are some suggestions:
- Parisian Potatoes Recipe: Classic French Sautéed Potato Balls for an Elegant Side Dish
Golden sautéed potato balls, perfect as a side dish. - Chicken Fettuccine Alfredo – Creamy Recipe Better than Carbonara
A creamy pasta dish with chicken, ready in no time. - French Onion Soup – Traditional and Easy Recipe A comforting soup with a touch of gratinated cheese.
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