AI-generated
Gratin Dauphinois — French Potato Gratin with Cream
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/main-dishes/gratin-dauphinois-french-potato-gratin-with-cream
About this recipe
Gratin dauphinois is a French gratin of thinly sliced potatoes, milk, and cream, baked without cheese. The potatoes soften in a creamy liquid flavored with garlic and nutmeg, while the top turns golden. Choose cooking type B or BC potatoes and do not rinse them after slicing: the starch on their surface helps thicken the sauce. Arrange the slices in a wide baking dish in a layer no thicker than about 3 cm, so the center has time to soften. The potatoes are done when a knife slips in easily, not simply when the top is browned. After baking, the gratin needs a short rest to let the sauce thicken a little. These ingredients make six side-dish servings; allow about 2 hours and 15 minutes, including resting and extra time to finish cooking the potatoes.
Ingredients
Gratin
1000 g raw potatoes, cooking type B or BC, weighed after peeling
300 ml whole milk, 3.2% fat
300 ml whipping cream, 30% fat
20 g butter, 82% fat: 10 g for greasing the dish and 10 g for the top
6 g peeled garlic, about 2 cloves
7 g fine salt
0.5 g ground black pepper
0.3 g ground nutmeg, about a small pinch
Steps
Preheat a conventional oven (no fan) to 180°C. Use a baking dish about 28 × 20 cm and at least 5 cm deep; grease the bottom and sides with 10 g of butter. Wash and peel the potatoes, preparing 1000 g of peeled potatoes; finely chop the garlic.
Pour the milk and cream into a saucepan and add the garlic, all the salt, the pepper, and the nutmeg. Heat over medium-low heat for about 3–5 minutes, stirring, until hot and steaming. Do not bring to a rolling boil; remove the pan from the heat and start slicing the potatoes right away.
Cut the potatoes into even slices about 2–3 mm thick with a sharp knife or mandoline. Do not rinse them after slicing, and do not soak them, to retain the starch that thickens the sauce. Start arranging the slices right away so they are not left exposed to the air for long.
Arrange the slices in the greased dish, slightly overlapping and evenly spread across the entire surface. Use all the potatoes, tucking smaller slices into any gaps. The whole layer should be no thicker than about 3 cm; do not pile the potatoes high in the center.
AI-generated Stir the warm milk and cream mixture, then pour it evenly into the dish, including the garlic and seasonings. Gently press the potatoes down with a spoon so the liquid reaches between the layers; the top slices may sit slightly above the liquid. Dot the top with the remaining 10 g of butter in small pieces.
AI-generated Place the dish on the middle oven rack and bake for about 75–85 minutes. The gratin is ready when the top is browned, the sauce is thickening around the edges, and the potatoes are tender: a thin knife should pass easily through the layers in the center. If the top browns before the center softens, cover it loosely with aluminum foil. If the potatoes are still a little firm after this time, continue baking covered for about another 10–15 minutes until tender; remove the foil for the final 5 minutes if the top needs browning.
AI-generated Remove the dish from the oven and let it rest for about 15 minutes so the sauce thickens a little and the potatoes are easier to serve. Divide the gratin into six servings and serve warm as a side dish.
Estimated nutrition
Rate this recipe
0 ratings
Comments