Here is my grandmother’s Gratin Dauphinois recipe. It is a surprisingly easy dish to make. It is common to eat during the cooler months as a side dish to a red meat like roast beef. You can pair it with traditional tomates à la provençale.
The hardest part about this dish is slicing the potatoes uniformly. If you dislike slicing potatoes, I recommend that you use a mandolin slicer (like this one), which cuts back considerably on prep time. They are a god-send in the kitchen and they’re worth the small investment.
If you cook this recipe, take a picture and tag me on Instagram so I can see what you make! Also, please let me know in the comments section below what you think about this French potato specialty!
Bon appétit!
Recipe:
1. Preheat the oven to 355 degrees. Mince 3 cloves of garlic and add them to the bottom of a baking dish. 2. Wash the potatoes with the skin, peel them, and slice them finely (do not rinse after slicing to retain the starch). Add the potato slices in rows into the dish. Lightly salt and pepper the potatoes. 3. Mix the whipping cream and the milk together. Pour the mixture over all of the potatoes evenly. Put a few dashes of nutmeg on top of the potatoes. Bake for 1 hour, or until the potatoes are cooked and golden. You want the potatoes to be the equivalent of "al dente," so not overly cooked but a little firm. You can cover the dish with foil to retain a little moisture for the first 30 minutes or so.
Ingredients
Instructions
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