Gratin dauphinois (potato gratin)

Gratin dauphinois is a French dish of sliced potatoes from the Dauphiné region in south-eastern France.

There are many recipes and ways to cook a tasty potato gratin. I found a recipe that turned out to be a winner and is really super easy.

Get the right potatoes

In the shops you can get different kinds of potatoes in the meantime. Solid, floury and many other types. For this recipe I use the waxy ones.

No precooking of the potatoes needed

There are also recipes in which the potatoes are precooked. This is not necessary here. But what is necessary is to cut the potatoes really fine.

Cheese or no cheese; that is the question

Many gratin recipes contain a cheese, e.g. Gruyere cheese. No cheese is used in this recipe. On the one hand my smallest is not a big fan of cheese and on the other hand this recipe really doesn't need cheese.

preparing some fresh pasta with several other cooks doing their part. The kitchen was sparkling clean and the food looked wonderful. So did the wine list, and we could not help to order some wine and some small dishes.

And of course, this recipe is gluten-free.

Ingredients

for 4 people

800 g potatoes, firm kind

1 garlic clove

250 ml cream

250 ml whole milk

Nutmeg, freshly grated

Herbal salt

Pepper, freshly ground

1 tablespoon instant vegetable broth

30 g butter

Preparation

Grease a flat gratin dish with butter.

Peel the garlic. Either dice finely and distribute in the form or press directly into the form.

Peel the potatoes and cut them into fine slices (I use a cucumber slicer for this, it's the fastest way).

Layer half of the potato slices in the form. Season lightly with herbal salt and freshly grated nutmeg, then layer the remaining potatoes on top.

Mix the cream and the milk. Season generously with the vegetable stock, herb salt, nutmeg and pepper.

Pour this mixture over the potatoes. Spread some butter flakes on the gratin.

Bake in a preheated oven at 180 °C for about 1 hour. Serve hot.