Gratin Dauphinois hails from the Dauphiné region in the French Alps — thinly sliced potatoes baked slowly in cream and garlic until meltingly tender. Unlike many modern versions, the traditional recipe contains no cheese at all, letting the potatoes and cream speak for themselves.
Ingredients
- 1.2 kg potatoes, peeled and thinly sliced
- 500 ml double cream
- 200 ml milk
- 2 cloves garlic
- Butter, for the dish
- Freshly grated nutmeg
- Salt and pepper, to taste
Instructions
- Rub a baking dish with a cut garlic clove, then butter it generously.
- Layer the sliced potatoes in the dish, seasoning each layer with salt, pepper and a little nutmeg.
- Warm the cream and milk with the remaining garlic clove, minced, and pour over the potatoes.
- Bake at 150°C (300°F) for about 90 minutes, until the potatoes are tender and the top is golden.
Let the gratin rest for 10 minutes before serving — it pairs beautifully with roasted meats.
