ReceptnaptárGratin dauphinois (garlic and cream potato gratin)
Gratin dauphinois is a classic from the Dauphiné region: wafer-thin potato slices in cream with garlic, slowly baked. The traditional version has no cheese, only cream, garlic and the potatoes' own starch. It is an ideal side for roasts and festive meals.
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Ingredients
Method
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- Heat the oven to 160 °C (fan 140 °C). Rub a 24x30 cm baking dish with a halved garlic clove, then butter it.
- Peel the potatoes and slice them 2-3 mm thin (easiest with a mandoline). Do not rinse them afterwards, because the starch will bind the sauce.
- Bring the milk, cream, chopped garlic, salt, pepper and nutmeg to the boil in a pot, turn the potato slices in it and cook for 5 minutes, so they begin to soften.
- Layer the potatoes into the dish together with the sauce and smooth the top.
- If using, sprinkle over the cheese and bake for 60-70 minutes, until the potatoes are tender when pierced with the tip of a knife and the top is golden brown and bubbling.
- Rest for 10 minutes before serving so the cream can settle.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use a mandoline to cut even, thin slices. That way they all soften at the same time and the cream comes together beautifully.
- Do not rinse the slices. The potato starch thickens the cream and makes the gratin silky.
- Briefly pre-cooking the potatoes in the milk mixture stops the cream from splitting in the oven, and the slices soften evenly.
Frequently asked questions
What is the difference between gratin dauphinois and gratin savoyard?
Dauphinois is made with cream and garlic, without cheese (or with very little). Savoyard bakes in stock and gets Beaufort cheese.
Can it be made ahead?
Yes. Made a day ahead and stored chilled, it can be reheated at 160 °C in 25-30 minutes. We do not recommend freezing, because the cream may split.
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