Gratin dauphinois is probably one of the most humble dishes in French cuisine. Originated in Dauphiné region in France, it consists of sliced potatoes soaked in milk / cream sauce, then slow cooked to a melt-in-your-mouth texture.
The dish is so simple to make, yet warming and comforting. It is perfect for chilly autumn/winter days!
Ingredients (serves 2-3):
- 2 medium Russet potatoes
- 100g heavy cream
- 150g whole fat milk
- salt, pepper to taste
- 2-3 cloves garlic
- shredded mozzarella cheese as much as you like
- pinch of grated nutmeg
- Cut the peeled potatoes into around 2 mm thick slices.
- Add sliced potatoes, cream, milk, minced garlic to a saucepan, bring to a boil, then simmer over medium low heat. Stir occasionally, cook until potatoes are just tender, and sauce slightly thickened (about 10 minutes). Add salt, pepper, and grated nutmeg to taste.
- Generously butter a 4-5 inch casserole, line the dish with sliced potatoes, then layer with the cream mixture. Repeat until you used all (finish with cream mixture on top).
- Bake at 200C for 30 minutes, until golden brown on top. Sprinkle with cheese, bake until cheese is melted and golden.
The golden colour looks super appetizing, and the taste is absolutely satisfying – warm, tender, melt in your mouth potatoes in a creamy sauce. Traditional Gratin dauphinois does not usually include extra cheese on top, but I just love the combination of baked potatoes and melting cheese.
To enjoy leftover Gratin dauphinois
Cover unfinished Gratin dauphinois with aluminum foil, refrigerate overnight with a weighted pan on top. Cut into stripes, pan fry with butter, until golden brown and crispy.