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.
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The dish is so simple to make, yet warming and comforting. It is perfect for chilly autumn/winter days!
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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
Instructions:
- 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.
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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.
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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.