Gratin Dauphinois Traditionnel

Gratin Dauphinois is a classic French dish that originates from the Dauphiné region in the southeastern part of France. Known for its creamy texture and rich flavor, this dish has been cherished by generations as a fulfilling comfort food enjoyed during family gatherings and festive occasions. The traditional way of making Gratin Dauphinois does not involve cheese, contrary to popular variations, maintaining the authentic creamy essence from the potatoes and cream.

Ingredients

• Potatoes
• Garlic
• Heavy Cream
• Milk
• Butter
• Salt
• Pepper
• Nutmeg

Preparation

Begin by selecting the right potatoes; choose waxy varieties such as Yukon Gold or Charlotte for their ability to hold shape and absorb flavors. Peel the potatoes and slice them thinly, about 1/8 inch thick, either using a mandoline or a sharp knife. Set aside.

In a medium saucepan, combine heavy cream, milk, and season with salt, pepper, and a pinch of nutmeg. Add crushed garlic to it. Heat the mixture on low until it is warm, infusing the flavors. Be careful not to bring it to a boil.

Cooking Process

1. Preheat your oven to 160°C (320°F).
2. Butter a large baking dish generously with butter.
3. Layer the sliced potatoes in the dish. It's best to overlap them slightly in a neat arrangement.
4. Pour a portion of the warm cream and milk mixture over the layered potatoes until just covered.
5. Repeat layering the potatoes and pouring the cream mixture until all the ingredients are used up.
6. Dot the top with extra butter to enrich browning and flavor.
7. Bake in the oven for about 1.5 hours until the potatoes are tender and the top is golden brown. If necessary, test doneness by inserting a knife into the center; it should slide in easily.
8. To allow flavors to settle and ease of serving, let the Gratin Dauphinois rest for about 10 minutes upon removal from the oven.

How to Enjoy

Gratin Dauphinois pairs wonderfully with a variety of dishes. Typically, it serves as a side to roasted meats, such as beef or lamb. To balance its rich creaminess, accompany the gratin with a simple green salad drizzled with vinaigrette. For a classic French dining experience, pair the meal with a full-bodied red wine from the Rhône Valley.

Ensure you enjoy the gratin while it’s warm for the best taste experience. The creaminess and the perfectly cooked potatoes create a luscious mouthfeel, making this dish a true staple in French culinary traditions.

If you have leftovers, they reheat beautifully. Store the cooked gratin in an airtight container in the refrigerator, and reheat gently in the oven to maintain that delightful crust. To aid your cooking, consider using a cooking timer to keep track of the baking process.