Gratin Dauphinois

A classic Gratin Dauphinois is a rich and creamy potato dish that originates from the Dauphiné region in southeastern France. This traditional French dish is celebrated for its simplicity and decadence. The combination of thinly sliced potatoes, cream, and garlic, all baked to perfection, makes it a popular choice for festive occasions or a comforting family meal.

History of Gratin Dauphinois

The origin of Gratin Dauphinois can be traced back to the Dauphiné region in France, where it first appeared in the 18th century. The word "gratin" in French refers to the technique of creating a browned crust on the surface of a dish, typically achieved by baking or broiling. Traditionally, this dish was made without cheese, focusing instead on the creamy texture of the potatoes baked in cream.

Ingredients

• Potatoes (1.5 kg) - peeled and thinly sliced
• Heavy cream (500 ml)
• Whole milk (250 ml)
• Garlic (2 cloves) - minced
• Butter (30 g)
• Nutmeg - a pinch
• Salt - to taste
• Black pepper - to taste

Preparation

Before you begin preparing the Gratin Dauphinois, ensure you have all the necessary ingredients ready. This includes peeling and slicing the potatoes thinly, which will help them cook evenly. Preheat your oven to 160°C (320°F) to get it ready for baking.

Step 1: Prepare the Cream Mixture

In a medium saucepan, combine the heavy cream, whole milk, and minced garlic. Season the mixture with a pinch of nutmeg, a little salt, and freshly ground black pepper. Place the saucepan over medium heat and gently bring to a simmer. Allow the mixture to gently infuse for about 5 minutes, but do not let it boil. Stir occasionally to prevent the garlic from sticking to the bottom.

Step 2: Layer the Potatoes

While the cream mixture is infusing, take your peeled and thinly sliced potatoes and arrange them in a greased baking dish. It's important to layer them evenly, ensuring there are no large gaps or spaces. This will help the cream permeate through the layers, creating a consistent flavor throughout the dish.

Step 3: Pouring and Baking

Once the cream mixture is ready, carefully pour it over the layered potatoes. Be sure to cover the potatoes evenly with the mixture. Dot the top with small pieces of butter. Transfer the dish to your preheated oven and bake for 1.5 to 2 hours. The Gratin Dauphinois is ready when the potatoes are tender, and the top is a lovely golden-brown. You can check for doneness by inserting a knife into the dish; the potatoes should be soft through to the center.

Using a Cooking Timer

To ensure your gratin is cooked perfectly, it's advisable to use a cooking timer. Set the timer for the full duration of baking and check every 30 minutes to ensure the top is not over-browning. If the top is browning too quickly, cover it lightly with foil and continue to bake until done.

Serving Suggestions

Allow the dish to rest for at least 10 minutes once it’s out of the oven. This resting time helps the cream and flavors set slightly, making serving easier. Gratin Dauphinois pairs excellently with roast meats, such as beef, lamb, or chicken. It also features beautifully alongside a crisp green salad, which balances the richness of the dish.

Gratin Dauphinois is not only a crowd-pleaser but also a dish that can be made ahead. This allows for stress-free meal preparation when entertaining. Store leftovers in the refrigerator and reheat gently to maintain the texture of the potatoes.