1.5 kg potatoes3.3 pounds
200 ml milk0.80 cups
600 ml cream2.5 cups
200 ml creme fraiche0.80 cups
1 tablespoon butter
2 cloves garlicbruised and diced
1 tablespoon salt
1 teaspoon pepper
2 teaspoon nutmeggrated
After lots of research and testing various existing gratin making techniques I am today re-visiting the making of the potato gratin. I went on a quest to be able to bring you a gratin dauphinois recipe that works every single time and will bring you perfectly cooked potatoes, the right amount of creaminess and texture with an oven cooking time of an hour. Also important, is the look, this gratin will bring you what I call the “brickwork look”. Which is the visual aspect of potatoes perfectly stacked on top of each other when cutting the gratin.
INGREDIENTS (SERVES 4)
- 1.5 kg (3.3 pounds) of waxy yellow fleshed potatoes (I used Dutch cream potatoes)
- 500 ml (17 fluid oz) of heavy whipping cream
- 100 ml (3.4 fluid oz) crème fraiche
- 100 ml (3.4 fluid oz) whole milk
- 1 tablespoon of plain butter (to coat the gratin dish)
- Seasoning: Salt, pepper and freshly grated nutmeg
- The potatoes have to be cut into 4 to 5 millimetre (around 0.15 inches) thick slices using a mandoline or a food processor.
- ONCE COOKED, THE GRATIN HAS TO REST FOR AN HOUR AT ROOM TEMPERATURE TO ALLOW FOR THE CREAM TO SET
- Preheat the oven to 160˚Centigrade ((320 F) (fan forced).
- Slice potatoes to be all of the same thickness (4mm or 5mm or about 0.15 inches) using a mandoline or a food processor slicer.
- Wash slices in a bowl of cold water and dry them using a tea towel.
- Into a pot pour 100 ml (3.4 fluid oz) crème fraiche, 500 ml (17 fluid oz) whipping cream (use 600 ml whipping cream if you don’t have crème fraiche) and 100 ml (3.4 fluid oz) milk. Add 1 tablespoon salt, a pinch of pepper, 2 bruised garlic cloves and a grating of nutmeg.
- Add potatoes, and using the back of a spoon ensure that all potato slices are covered by the liquid. Bring to the boil, and as soon as it comes to the boil reduce heat and simmer for 15-20 minutes. The potatoes are ready when by using a finger you can easily divide a slice in half.
- Butter a gratin dish (which should be long and large and about 5 cm (2 in) deep and sprinkle 2 chopped garlic slices on the bottom, a little hint of salt and pepper and more nutmeg.
- Using a slotted spoon, remove the potatoes from the pan and start layering them into the gratin dish. The bottom layer must cover the base of the dish.
- Again sprinkle a little salt, pepper and nutmeg on that layer and continue layering repeating the seasoning and nutmeg with each layer until all potatoes are used.
- Return the pot of liquid to the stove and bring to the boil, and then pour over the potatoes.
- Place the dish in the oven and cook for 45-60 minutes – that is, until you can cut through the potatoes with a spoon. Allow to cool for an hour to allow the cream to set before eating.
Discover how to make that potato gratin by watching the video tutorial below.