The gratin Dauphinois is a French dish made of potatoes, milk, cream and butter (as per best tradition!) from the historic Dauphiné region in south-east 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.
This recipe was originating in the ancient province of Dauphiné. The first written proof of the gratin Dauphinois is dated back to the 12 of July 1788: it was prepared for a lunch between soldiers and officials during the French revolution.
The original recipe does not contain the cheese, which is used in the gratin Savoyard, but it has a crunchy crust and a creamy consistency that make this dish rich and yummy even with no cheese!
This recipe can be served as a main vegetarian dish or a side dish.
Find here the recipe: try it and let me know if you like it!
Gratin Dauphinois – gratin French potatoes
Ingredients for 3-4 people:
800 gr potatoes
400 ml milk
200 ml fresh cream
20 gr butter
1 garlic clove
Peel the potatoes, wash them and thinly slice as petals.
Do not wash them after cutting: they do not have to lose their starch.
Squash the garlic clove using a knife.
Heat the milk with the garlic, half teaspoon of salt, a pinch of pepper and the nutmeg ground. When it starts boiling, add the potatoes and cook for 15 minutes at a low heat, constantly mixing to avoid the potatoes stuck in the pot.
After that, eliminate the garlic clove and transfer the potatoes into a casserole dish.
Pour the cream on the potatoes and sprinkle butter on the surface.
Bake at 160° for 70 minutes.
When cooked, allow it to cool just a bit and serve.
Buon appetito, your gratin Dauphinois is ready!