August 6, 2015
Traditionally, this French dish is made out of potatoes and crème fraîche. Our recipe tweaks a bit the original and uses milk and cream infused with garlic and nutmeg. The classical recipe does not contain cheese either but... what can we say? We can't help it when it comes to gratin cheese, so we top it with a generous amount of Gruyère, glorifying this dish even further. The texture and richness of flavour of a good Gratin Dauphinois will blow your mind away. Just try it on the side of some roasted lamb cutlets and enjoy!
- Prep: 20 mins
- Cook: 45 mins
1 hr 5 mins
- Yields: 4 servings
1 - Mandolin
We are going to infuse some garlic into the dairy , Which will add a big deal of extra flavour to our gratin. To do that, pour the milk and the double cream in a medium saucepan and add the crushed garlic, some freshly ground nutmeg and season generously with salt and white pepper. Turn on the heat to medium and bring to a boil. As soon as you start to see bubbles on the surface, turn off the heat and let it cool down to room temperature, stirring occasionally, for approximately 15 minutes .
Wash, peel and slice the potatoes as thinly as possible. We strongly recommend to use a mandolin for this task, as it will allow us to get slices of about 1 mm thickness and save us a lot of knife work and time.
Grease and oven dish with butter and cover its entire surface with a layer of potato slices. Pour some infused milk and arrange another layer on top. Repeat the operation until all potatoes have been used and the dish is nearly full. Tip: The size of the oven dish should allow to obtain a gratin of at least 5 cm thickness. If your oven dish is too big or too small in area, determine the amount of potato needed to achieve the desired thickness and scale the rest of the ingredients accordingly.
Apply some pressure with the tip of your fingers so that the milk distributes evenly between all layers. Cover with kitchen foil and bake for 45 minutes.