Technical stages for Gratin Dauphinois :
- Wash, peel and the potatoes in approximately 3 mm thick slices. Do not rinse after slicing.
- Place them in a saucepan along with 25 cl milk (whole milk if available), a large knob of butter, salt, pepper and nutmeg.
- Bring to a boil then lower the heat slightly and continue to cook for about 10 minutes.
- Stir from time to time with a spatula to avoid sticking to the pan.
- Potatoes will be coated with a cream.
- Then add 30 cl of crème fraîche.
- Leave to cook on low heat for about 10 minutes.
- Remove from the heat, add garlic.
- Delicately place the potatoes in a gratiné pan.
- Level the surface and leave to cool so that flavours blend.
- Bake at 180° for 20 to 30 minutes.
- Serve in the baking pan.
- The true gratin dauphinois are not victim to grated cheese.
- , before baking, place a layer of grated swiss cheese between each layer of potatoes. Finish with the cheese on top.
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The essentials
To make this recipe, some of these items will be required: