Here is one of my favorite recipes for the winter season: le gratin dauphinois (au gratin potatoes in English). This French recipe is very easy to cook, and it’s so delicious! My favorite gratin dauphinois recipe is the one from the well-known chef Alain Ducasse. By the way, if you’re looking for a French cookbook with simple recipes for every day (without the fat and without the fuss), I really recommend his book Simple, Healthy, and Good.
What is a Gratin Dauphinois?
A gratin dauphinois is a traditional French dish from the Dauphiné region in south-eastern France. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a gratin pan and cooked in a slow oven. The first mention of the dish is from 1788 as it was served at a dinner offered to municipal officers of the city of Gap. This dish was traditionally eaten by the peasants in the Dauphiné region, which is a mountainous region. This traditional potato dish is usually eaten on its own with a green salad. There are several variations: some add onions, ham, or cheese (gruyere), however, the traditional recipe does not contain these. You can adapt the recipe given and personalize it as you wish!
The Gratin Dauphinois By Alain Ducasse
Ingredients
- 2 kg (4 lbs) Russet potatoes
- 1 clove garlic
- 1 pinch Fleur de sel
- 1 sprig of thyme
- 50 cl (2 cups) sour cream
- 1 bay leaf
- 1 L (4 cups) whole milk
- 1.5 tsp ground nutmeg
- 1 pinch Poivre du moulin (freshly ground black pepper)
Instructions
- Peel, wash, and dry the potatoes. Using a mandolin, slice the potatoes into thin discs about 3mm thick. Peel and finely chop the garlic.
- In a large saucepan, add the sliced potatoes and pour in the cold milk. Bring the mixture to a gentle simmer over medium heat. Add the thyme, bay leaf, chopped garlic, salt, pepper, and nutmeg. Stir gently to combine.
- Cook the potatoes over low heat for about 40 minutes, stirring occasionally to prevent sticking. After cooking, remove the saucepan from the heat, cover, and let the potatoes infuse for an additional 10 minutes.
- Preheat your oven to 220°C (392°F). Drain the potatoes, reserving the cooking milk.
- In a gratin dish, arrange a layer of potatoes, then cover with a portion of the sour cream. Add another layer of potatoes and pour the remaining sour cream over the top.
- Gradually pour the reserved cooking milk into the gratin dish until the liquid is about 1 cm from the top.
- Bake the gratin in the preheated oven for about 20 minutes, or until the top is golden brown.
- Serve the gratin hot, straight from the dish, and sprinkle with a bit of freshly ground pepper to finish.
