Gratin dauphinois consists exclusively of potatoes, milk (optional), cream, nutmeg, garlic, salt and pepper. Any other recipe is simply potato gratin.
This dish is eaten as a garnish. Very tasty with sheep's meat and beans for example.
The preparation is very easy but the gratin must cook for a long time. So start with the gratin then prepare the rest of the meal while it's in the oven.
- 0.5 kg potatoes
- 200 ml cream
- 1 clove garlic
- salt & pepper
Peel the potatoes
Slice the potatoes
Rub an oven dish with the garlic clove
Put the potato slices in layers in the oven dish and mix between each layer salt & pepper and nutmeg
Cover with cream
Cover the oven dish with aluminum foil
Cook in the oven at 160 °C for 1 h
Make sure the potatoes are well baked by sticking a knife in them
Remove the aluminum foil and cook for a short while to form the gratin
- Gratin dauphinois: Ludovic Péron