Gratin Dauphinois

Gratin Dauphinois is a classic dish of French cuisine from the Dauphiné region. It is a delicious potato gratin with cream and garlic. Here is how to prepare an authentic version, with an Italian touch:

Ingredients

• 1 kg yellow-fleshed potatoes
• 2 garlic cloves
• 250 ml fresh cream
• 250 ml whole milk
• Grated nutmeg to taste
• Salt and pepper to taste
• Butter to taste for greasing the baking dish
• Grated Parmesan (this is the Italian touch) to taste, optional

Preparation

1. Preheat the oven to 160 °C.
2. Peel and wash the potatoes, then slice them thinly, preferably with a mandoline for uniform thickness.
3. Rub a baking dish with a garlic clove cut in half and then grease it with butter.
4. Arrange a layer of overlapping potatoes on the base of the baking dish, sprinkle with salt, pepper, and grated nutmeg.
5. You can add a dusting of Parmesan here if you desire the Italian touch.
6. Repeat the layers until the potatoes are used up.
7. In a bowl, mix the cream with the milk, salt, pepper, and a pinch of nutmeg; grate the other garlic clove and incorporate it into the liquid.
8. Pour the cream and milk mixture over the potatoes so that it covers them just to the brim.
9. Sprinkle the surface with Parmesan, if you have chosen to use it.
10. Bake in the preheated oven for about 1 hour and 30 minutes, until the potatoes are tender and the surface is well golden and crispy.
11. Let the Gratin Dauphinois rest for about 10 minutes before serving.

Trivia

The traditional Gratin Dauphinois does not include cheese, but the addition of Parmesan gives a more intense flavor and an inviting golden crust. This recipe is perfect to accompany roast meats or as a main dish for a comforting dinner.