Potato Gratin

One of my family’s favourite potato dishes is the Gratin Dauphinois. This is a French dish that dates back to 1788 according to Wikipedia.

It takes only 20 minutes of preparation and cooks over an hour in the oven. It is so incredibly good with the thinly sliced potatoes baked in milk and cream baked in a buttered dish rubbed with garlic and topped with cheese that not only your family will enjoy it but also your friends if you have a dinner party.

And there are different ways to present it, either in an ovenproof dish directly from the oven to the table, individually portioned in little ramequins or cut out to individual portions if you don’t have or want to use the little ramequins.

Recipe Gratin Dauphinois

  • 1 kg of potatoes
  • 20 g butter
  • 1 garlic clove
  • 200 ml of crème fraiche
  • 100 g grated cheese (preference for emmental or comte, but any rich cheese will work fine)  
  • 1 glasses of milk
  • 2 eggs
  • Salt, pepper and nutmeg

Start with peeling the potatoes, rinse them and cut them into very thin slices (ideally a mandolin).

Preheat the oven to 200C.

Butter an ovenproof dish and rub with the crushed garlic clove.

Put a layer of potato slices into the bottom of the dish. Season with salt, nutmeg and pepper and cover with some crème fraiche and some grated cheese. Continue with more layers until all ingredients are used. Keep enough cheese for the top.

Mix the warm milk with the eggs and pour over the potatoes, top with grated cheese and season again with pepper and nutmeg.

Put the dish into the hot oven and bake for about 60 – 80 minutes depending on the thickness of the potato slices .

If the cheese becomes more than golden cover the dish lightly with foil.

Serve hot with a Porc Fillet, Roast Beef, Porc Roast, Chicken Supreme or Goulash or just with salad if there is a vegetarian in your midst.

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