A Creamy Bowl Of Passion
Gratin Dauphinois is one of the most delicious of French recipes and yet
it is so very simple in terms of the ingredients and the making of this
It is basically a dish made with the humble potato and with the addition of cream and garlic it is turned into a truly magnificent French dish that can be served as a side dish or just on its own when the mood takes you.
NOTE: If you include cheese with this dish then strictly speaking that would be Gratin Savoyard. Use comté cheese or gruyère, they are delicious and look lovely when cooked.
However, if you have never tasted this dish – beware, it is addictive!
It is one of our favourite of French dishes and yet it is so simple and very inexpensive to make.
Potatoes are one of our little friends in the kitchen - they are inexpensive - even more so it you are able to grow your own and yet they make the most wonderful dishes from frites (chips or fries to most of us), to roast potatoes, sauté potatoes, potato nests and in this instance, the beautiful gratin dauphinois.
Using a French mandolin to slice the potatoes will ensure that the slices are even thickness which will allow the potatoes to be cooked evenly through and there are no raw pieces surprising anyone during the meal.
French Mandolin Sliced Potatoes
This is what your scrumptious dish will look like with half the cream just before going into the oven.
Gratin Dauphinois Going Into Oven
Gratin Dauphinois Recipe
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A wonderful dish made with the humble potato, cream, and garlic which turns into a truly magnificent French dish that can be served as a side dish or just on its own when the mood takes you.
- These quantities serve 4:
- 4½ lbs (2 kg) waxy potatoes (low in starch) such as new potatoes, fingerlings, Desirée or Maris Piper, Red Bliss, pee wees.
- 4¼ cup (1 litre) of cream
- Salt and pepper
- Grated nutmeg
- 3 cloves of garlic
What To Serve With Gratin Dauphinois?
- Serve with your chosen meat such as ham, or sausage, or with a green salad.
- It's good on its own too when you feel in the need of comfort eating, especially with a glass of wine and some crusty French bread.
- Preheat the oven to 325°F (160°C/Gas 3)
- Grease a large gratin dish with butter.
- Chop the garlic cloves into small pieces.
- Peel and slice the potatoes thinly – a mandolin is excellent for this purpose – but always ensure you use the guard.
- Once cut, rinse in cold water to remove some of the starch, and then pat dry between kitchen towels.
- Sprinkle the garlic pieces over the bottom of the dish.
- Layer the potatoes over the dish and sprinkle each layer with salt and pepper.
- Continue layering them until you have used all the potato slices.
- Sprinkle with grated nutmeg.
- Pour the cream over everything.
- Place your gratin dish in the oven and bake for about an hour uncovered until it is golden brown and crispy on the top.
- Wait for the most wonderful aroma during the last half hour or so coming from your kitchen!
The nutritional information for this recipe has been calculated for the entire recipe electronically, if you are not satisfied with these results, please use the link to CALORIE COUNTER in the Notes section above. They are not intended as a health recommendation or guideline.
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gratin dauphinois, french recipes, Gratin Savoyard, scalloped potatoes
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