Gratin dauphinois

Gratin Dauphinois is a classic French dish from the Dauphiné region. It’s a delightful potato gratin with cream and garlic. Here is how to prepare an authentic version, with an Italian twist:

Ingredients

• 1 kg of yellow-fleshed potatoes
• 2 cloves of garlic
• 250 ml of fresh cream
• 250 ml of whole milk
• Grated nutmeg to taste
• Salt and pepper to taste
• Butter to taste, for greasing the baking dish
• Grated Parmesan cheese (this is the Italian touch) to taste, optional

Preparation

1. Preheat the oven to 160 °C.
2. Peel and wash the potatoes, then slice them thinly, preferably with a mandoline for even thickness.
3. Rub a baking dish with a halved garlic clove and then grease it with butter.
4. Arrange a layer of overlapping potatoes at the base of the dish, sprinkle with salt, pepper, and grated nutmeg.
5. You can add a sprinkle of Parmesan here if you desire the Italian touch.
6. Repeat the layers until all the potatoes are used up.
7. In a bowl, mix the cream with the milk, salt, pepper, and a pinch of nutmeg; grate the other garlic clove and incorporate it into the liquid.
8. Pour the cream and milk mixture over the potatoes so that it just covers them.
9. Sprinkle the surface with Parmesan, if you have chosen to use it.
10. Bake in the preheated oven for about 1 hour and 30 minutes, until the potatoes are tender and the surface is nicely browned and crispy.
11. Allow the Gratin Dauphinois to rest for about 10 minutes before serving.

Fun Fact

The traditional Gratin Dauphinois does not include cheese, but adding Parmesan gives it a more intense flavor and a golden, inviting crust. This recipe is perfect to accompany roast meats or as a main course for a comforting dinner.