Gratin dauphinois

Ingredients

Gratin

• 1.2 kgwaxy potatoes
• 500 mlwhole milk
• 300 mldouble cream
• 2 clovesgarlic
• 30 gbutter
• grated nutmeg
• salt
• white pepper

Directions

1. Rub the inside of the gratin dish hard with a cut clove of garlic, then butter it generously.
2. Peel the potatoes and slice them about 3 mm thick, on a mandoline if you have one.
3. Do not rinse the sliced potatoes. Their starch is exactly what thickens the cream into a sauce, and rinsing it away leaves potatoes swimming in a thin liquid.
4. Put the slices into a pan with the milk, cream, the second clove of garlic crushed, salt, white pepper and a good grating of nutmeg.
5. Bring it slowly to a simmer and cook gently for 8 to 10 minutes, stirring carefully so the slices do not break up.
6. This pre-cooking in the cream is the step most home versions skip, and it is what guarantees the potatoes are properly cooked and the cream already thick when it goes into the oven.
7. Tip everything into the dish, level the top, and press the slices down so the liquid just covers them.
8. Dot the remaining butter over the surface.
9. Bake at 150°C (300°F) for 1 hour 15 minutes, until the top is deep golden and a knife point slides in with no resistance.
10. Low and slow throughout. A hot oven splits the cream and browns the top long before the middle is anywhere near done.
11. Let it stand for 15 minutes before serving, which lets it firm up enough to cut cleanly.
12. There is no cheese in it. The classic version, first recorded at a dinner given in 1788 by the lieutenant-general of the Dauphiné, is potatoes, cream and garlic and nothing more.

Technique

• Adding gruyère makes it a gratin savoyard, which is a fine dish and a different one.
• Waxy potatoes hold their slices; floury ones collapse into something closer to a purée, which some cooks prefer.
• It reheats well and is arguably better on the second day.

Substitutions

• All cream for a richer gratin, or all milk for a lighter one.
• A single large garlic clove sliced through the layers instead of crushed.

Variations

• Gratin savoyard, made with stock and cheese.
• With thinly sliced onion between the layers.
• With cèpes, in autumn.

History

First recorded at a dinner given in 1788 by the lieutenant-general of the Dauphiné province; the classic version uses no cheese.

Frequently asked questions

What is Gratin dauphinois?

Gratin dauphinois is a salad & side from France: sliced potatoes baked slowly in cream and garlic until soft. First recorded at a dinner given in 1788 by the lieutenant-general of the Dauphiné province; the classic version uses no cheese.

How long does Gratin dauphinois take to make?

Gratin dauphinois takes 20 min of preparation and 1 hr 25 min of cooking. The recipe makes 6 servings. It is rated easy to make.

What can I substitute in Gratin dauphinois?

Yes, within limits. All cream for a richer gratin, or all milk for a lighter one. A single large garlic clove sliced through the layers instead of crushed.

What is the most important thing to get right in Gratin dauphinois?

Do not rinse the sliced potatoes. Their starch is exactly what thickens the cream into a sauce, and rinsing it away leaves potatoes swimming in a thin liquid.