Traditional Gratin Dauphinois
shared by Nibblore Cuisine
This traditional gratin dauphinois layers thinly sliced potatoes with garlic- and nutmeg-infused cream and milk, without cheese or eggs. Slow baking allows the potato starch to thicken the sauce, creating a meltingly tender centre and a deeply golden top. Serve it alongside roast meat or a hearty salad. • Choose potatoes with enough starch, such as Maris Piper or King Edward; very waxy varieties will not absorb the cream as effectively. • A mandoline ensures evenly cooked slices, but always use its safety guard. • Keep the liquid at a gentle simmer while par-cooking; a vigorous boil may cause the cream to split. • For a more deeply browned top, place the gratin under the grill for 1–2 minutes, watching it constantly. • Replace the whole milk with semi-skimmed milk for a slightly lighter result, using the same quantity. • If double cream is unavailable, use 300 ml full-fat crème fraîche loosened with an additional 100 ml milk. • The nutmeg can be omitted or replaced with a small pinch of white pepper. Keep the cooled gratin well covered in the fridge for up to 3 days. Reheat it at 160°C for 20–25 minutes, covered with foil, then uncover for 5 minutes. Freeze individual portions for up to 1 month; thaw overnight in the fridge before reheating, bearing in mind that the texture may be slightly less creamy.
- Total time
- 100 min
- Servings
- 6
- Difficulty
- Intermediate
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Save recipeIngredients
- 1.2 kgevenly sized all-purpose or firm-fleshed potatoes
- 1 clovegarlic, peeled and halved
- 15 gunsalted butter, softened
- 400 mldouble cream
- 300 mlwhole milk
- 1 ¼ tspfine salt
- ¼ tspfreshly ground black pepper
- 1 pinchfreshly grated nutmeg
Instructions
- 1Preheat the oven to 170°C conventional or 160°C fan. Rub the inside of a roughly 30 × 20 cm baking dish with the cut sides of the garlic clove, then grease it with 10 g of the butter.
- 2Pour the cream and milk into a wide saucepan. Add the salt, pepper, nutmeg and the garlic used to rub the dish. Warm over low heat for 5 minutes without allowing it to boil, then remove the garlic.
- 3Peel the potatoes. Using a mandoline or a sharp knife, cut them into even 2–3 mm slices. Do not rinse them, as their starch is needed to thicken the sauce.
- 4Add the potato slices to the warm milk and cream mixture. Par-cook over medium-low heat for 8–10 minutes, stirring gently with a spatula to prevent sticking. Stop when the liquid lightly coats the spatula and the slices are just beginning to soften.
- 5Transfer the potatoes to the baking dish, arranging them in even layers. Pour over all the remaining liquid, then press down gently with the back of a spoon so that most of the slices are submerged. Dot the surface with the remaining 5 g butter.
- 6Bake on the middle shelf for 55–65 minutes. The gratin is ready when evenly golden, gently bubbling around the edges and a knife slides through the centre without resistance. If the top browns too quickly, loosely cover it with foil for the remainder of the cooking time.
- 7Leave the gratin to rest for 15 minutes out of the oven before serving. This allows the sauce to finish thickening and helps each portion hold its shape.