Ingredients
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1kg potatoespotatoes suited for roasting and bakes
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300ml pure creamyou can also use just cream in this case use 400ml of cream
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100ml milk
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25gram butterplain butter ( for the dish)
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2 cloves garlic
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1 tablespoon salt
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2 teaspoons pepperblack or white pepper (up to you)
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1 teaspoon nutmegfreshly grated for best result otherwise in powder form
Directions
The gratin Dauphinois (potato gratin) is French specialty from the town of Grenoble and it is made out of top quality potatoes thinly sliced evenly (using a mandolin or food processor) garlic and cream. The authentic gratin dauphinois never contains cheese. for optimum result when making it at home it is best cooked in a medium sized dish.
Steps
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1
Done
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Peel wash and slice your potatoesWash and peel your potatoes then slice them using either a mandolin or food processor in 3 to 4 millimeter thick slices. Once the potatoes are sliced, reserve them in a bowl without washing them. this is to preserve the starch that will blend with the cream and act as a binding agent so potatoes stick together. |
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2
Done
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Prepare your dish and mix the cream and milkPeel the garlic cloves (remove the germ in the middle), then use the garlic clove to rub the inside and coat your dish with a good amount of butter. when the dish is well coated set it aside. pour now the cream and milk in a saucepan mix well and set aside. |
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3
Done
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Garnish the dish with potatoesUsing a small ladle, pour a little bit of the cream mix at the bottom of your dish then fill the dish with 1 layer of sliced potatoes (making sure you cover the entirety of the dish). Season the top of the potatoes with salt, pepper, and a bit of nutmeg. then add a second layer of potato on top. Season again and repeat the process until you have use all of the sliced potatoes. when finished pour all the cream over making sure the cream just about cover the top of potatoes layers. (you can also pour the cream mix bits a time between each layer. |
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4
Done
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Bake and servePlace the potato gratin in the oven on the middle tray and bake for 90 to 100 minutes at 150 celsius or 300 Fahrenheit. When cooked let the gratin cool down for an hour before serving. as a side note I have noticed that temperature efficiency varies and sometime you will have to leave you gratin longer than the recommended 90 minutes so don't be afraid of checking by piercing the potatoes with a knife to see how cooked they are. when perfectly cooked the potatoes should not give any resistance or toughness while being cut. a simple round knife should slice through like butter. |
5 Comments Hide Comments
You never mentioned the ratio cream / milk
Made this dish, family was lmpressed, I was satisfied with the results. Excellent side dish.
But what happened with the rest of butter?
You can dot the top of the gratin with bits of butter
yes you sure can