Recipe : Gratin dauphinois (Au gratin potatoes)

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Gratin Dauphinois (Au gratin potatoes) is one of the most beloved potato dish of French gastronomy.

Originally from Dauphiné, this traditional dish is prepared with potatoes seasoned with garlic flavored milk or cream and baked.

In this special fail-proof potato gratin dish recipe, the potatoes are cooked in milk beforehand before being oven baked. Cooking the potato slices beforehand will give you an absolutely creamy gratin!

This soft and melting Au gratin potatoes dish will delight the olds and the younger ones likewise!

Preparation time: 15 min
Cooking time: 25 min
Difficulty: easy
Serves: 4 people
Meal cost: $

Meal course: Starch
Dishes
Posted by: cassandre
Posted on: Friday June 9th, 2017

Ingredients

Metric US

Unsalted butter: 10 grams; 0.04 cup
single cream: 30 centiliters; 30 centiliters
salt, pepper, nutmeg: 1 pinch; 1 pinch
garlic clove: 1; 1
bay leaf: 1; 1
thyme sprigs: 1; 1
potato: 1 kilogram; 1 kilogram

Start by washing and peeling the potatoes and then cut into thin strips of about 3mm. You can now place them in a saucepan, with garlic and herbs. Season to taste with salt, pepper and nutmeg and add the cream or milk. Leave to cook on medium heat for 10 minutes.
Preheat your oven at 180 °C (350° F). Then butter your gratin dish and smudge the dish bottom with a garlic clove and before incorporating the potatoes which have been cooked beforehand. Check the cooking of the potatoes. Once they are ready, spread the potatoes and the cooking milk in your dish.
Add a little liquid cream. Oven bake for 20 to 25 minutes. Serve this creamy gratin with a dry Alsatian wine.