Ultimate Potato Gratin Dauphinois
The name gratin dauphinois refers to the Dauphiné region of France, where this method of preparing potatoes is a specialty. Thinly sliced and layered potatoes and cream cooked in a buttered dish with finely minced garlic and some coarsely pounded black pepper.
This Potato Gratin Dauphinois would be perfect for a buffet supper or potluck and surely would be the first thing to disappear. The dish has very few ingredients but it is oozing with flavor.
If you like French Cuisine recipes, you must try a few of the recipes below
- 300 grams Potatoes (Aloo) , peeled and cut into thin rounds
- 1 cup Milk
- 1 cup Fresh cream
- 4 cloves Garlic , finely chopped
- 3 sprigs Fresh Thyme leaves , coarsely chopped
- 1 teaspoon Whole Black Peppercorns , coarsely pounded
- 1/2 cup Parmesan cheese , grated
How to make Ultimate Potato Gratin Dauphinois
To begin making the Ultimate Potato Gratin Dauphinois, preheat the oven to 200C
Peel the potatoes. Cut crosswise into 1/16-inch thick slices and transfer to a heavy bottomed sauce pan. Add the milk, cream, garlic, salt, pepper and nutmeg. Bring the mixture to a boil.
Butter a gratin dish or a shallow baking dish. Pour the potato mixture into the buttered dish, distributing the potatoes evenly. Sprinkle the parmesan cheese evenly on the top.
Bake until the Potato Gratin Dauphinois are tender and the top is golden brown. Takes about 35-45 minutes. While baking you will see the milk and cream boiling; towards the end of baking the mixture would have absorbed the milk with just a little bit of cream left. Voila!
Turn off oven and let the Potato Gratin Dauphinois sit in the warm oven for about 15 minutes.