Gratin dauphinoise is a French dish of sliced potatoes baked in cream, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise.(Wiki)
This simple and quick creamy potato dish can be served as an independent main dish, or as a side for baked fish, salted herring or octopus salad.


Gratin Dauphinoise RECIPE

Ingredients (6-8 servings)

  • 1.5 kg Potatoes
  • 1 l of Whipping Cream 30%
  • 1 Garlic Clove
  • 2 tbsp of Salt
  • Nutmeg

INSTRUCTIONS

Peel the potatoes, rinse in cold running water for 1-2 minutes, remove from water and leave to drain.

Heat the whipping cream in a large saucepan without boiling. Grate about one-third of the nutmeg into the whipping cream. Grate half of a garlic clove.

Chop the potatoes thinly with a mandoline or knife: the slices must be soft but not transparent. DO NOT WASH! Fold the slices in a bowl and sprinkle with 2 tbsp of coarse salt. Gently mix the slices so that the salt is evenly distributed.
Literally, a minute later, the liquid will appear at the bottom.

After 1-2 minutes, squeeze the slices with your hands. Then squeeze the potatoes again.
At this point, the cream should already be warm, otherwise, the potatoes may darken.

Put the squeezed potato slices into the cream, cook over low heat without boiling for about 15 minutes.

After 10 minutes of cooking, periodically check the potato’s readiness: the slice should pierce with a knife easily. 

Put the potatoes in a fireproof dish, cover the surface of the gratin with a sheet of baking paper.

If you have a ventilated oven, put two metal spoons on top of the paper, otherwise, the movement of air will lift the paper.

Bake the gratin at 140 ° C for approximately 30 minutes.

Remove the paper from the surface of gratin, bake until golden brown for about 10-15 minutes at 240C or 8-10 minutes in grill mode.

potato gratin à la dauphinoise
Gratin Dauphinoise
    Gratin dauphinoise is a French dish of sliced potatoes baked in cream

    Potato Gratin Dauphinoise

    Servings: 6-8

Ingredients

  • 1.5 kg Potatoes
  • 1 l of Whipping Cream 30%
  • 1 Garlic Clove
  • 2 tbsp of Salt
  • Nutmeg

Instructions

  1. Heat the whipping cream without boiling. Grate about one-third of the nutmeg into the whipping cream. Grate half of a garlic clove.
  2. Peel the potatoes, rinse in cold running water for 1-2 minutes, leave to drain. Chop the potatoes thinly with a mandoline or knife: the slices must be soft but not transparent. DO NOT WASH! Sprinkle with 2 tbsp of coarse salt, mix. After 1-2 minutes, squeeze the slices twice. Put the potato slices into the cream, cook over low heat for about 15 minutes. After 10 minutes of cooking, periodically check the potato's readiness: the slice should pierce with a knife easily.
  3. Put the potatoes in a fireproof dish, cover the surface with a sheet of baking paper. Bake the gratin at 140°C for approximately 30 minutes. Remove the paper, bake until golden brown for about 10-15 minutes at 240C or 8-10 minutes in grill mode.
    potato, gratin, dauphinoise
      Potato Gratin Dauphinoise