Easy Gratin Dauphinois 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!
Ingrédients
- 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.
Vidéo
Notes
Tips for a Successful Gratin Dauphinois
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.
- 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.