2020-08-13 / test@t

Real French gratin dauphinois

The most French way to use potatoes. The name translates as "Dauphin style gratin", and the heir to the throne was called the Dauphin, which hints at the high origin of the dish. In fact, the ingredients are elementary - potatoes, cream, butter. You can also add cheese - but this would be a departure from the Parisian canon. Gratin is usually served as a side dish with fine French dishes such as stewed duck leg or steak. But it is quite worthy of the role of a self-sufficient hot dish.

Real French gratin dauphinois
  • 250 g potatoes
  • 1/2 garlic clove
  • 200 ml of milk
  • 250 ml cream 20%
  • 40 g butter
  • 4 g of salt
  • 1 g freshly ground black pepper


Step 1
Preheat the oven to 150C.
Step 2
Rub the bottom of a baking dish with a clove of garlic and brush with 1 tbsp. butter.
Step 3
Peel and soak the potatoes for half an hour to release excess starch. Then dry it.
Step 4
Cut the potatoes into very thin slices (it is very convenient to use a mandala for this) and carefully place in a baking dish.
Step 5
Combine milk, cream, salt and pepper. Pour about two-thirds of the mixture over the potatoes and bring the creamed potatoes to a boil on the stovetop. Add 1 tablespoon to it. butter.
Step 6
Transfer the dish from the stove to the oven and bake the gratin for about 1 hour.
Step 7
Take out the gratin, remove the crust from it, pour out the remaining mixture and spread with a fork over the surface of the potatoes. Return the gratin to the oven for another 1 hour. Serve hot.
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