Plane evenly thin
Slices of the same thickness cook at the same time. A vegetable slicer is more reliable than slices of different thicknesses with a knife.
French Recipe
Gratin dauphinois
For a creamy gratin dauphinois, floury potatoes are thinly sliced and briefly pre-cooked in spiced milk cream. In the oven, starch and cream combine the layers to form a soft potato gratin.
Total time
1 hr 45 min
Calories
410 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
French potato gratin without cheese
In the gratin dauphinois, the potato starch binds to the potato. Therefore, the slices are not washed after cutting. Garlic, nutmeg and a quiet baking time are sufficient to make the surface golden brown and the inside soft and creamy. Gratin is suitable as a side dish with stews, but can also be served alone with salad.
French Recipes
Potatoes
Vegetables
Recipe
Gratin dauphinois
Gratin dauphinois is traditionally made of thin slices of potato, milk, cream, garlic and nutmeg - without eggs or cheese.
Ingredients
6 servings
Method
-
1
Prepare the mould
Preheat the oven to 160 ° C. Rub a flat baking dish with the cut surfaces of the garlic clove and then butter thoroughly.
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2
Slicing potatoes
Peel the potatoes and cut them into 2 to 3 mm thin slices with a planer. Do not water or rinse the slices because their starch binds the liquid.
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3
Precook in milk and cream
Heat milk, cream, salt, pepper and nutmeg in a large saucepan. Add potato slices and cook gently for 8 to 10 minutes just below boiling point.
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4
Layer gratin
Put the hot potatoes and the liquid evenly into the pan. Press down slightly on the slices that stick out of the liquid and smooth the surface.
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5
Bake slowly
Bake the gratin for 65 to 75 minutes until the potatoes are completely soft and golden brown when they are cut in. If they turn dark too early, cover the pan loosely.
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6
Leave to Set
Leave the finished gratin to rest for 10 minutes. During this time, the liquid will bind and the portions can be lifted out of the tin more cleanly.
Kitchen know-how
Tips for Gratin dauphinois
No cheese needed
In the traditional gratin dauphinois, potato starch, cream and slow baking ensure bonding and browning. Cheese would make a different gratin variation.
Variations
How to adapt this recipe
A small sprig of thyme can be added to the milk and cream mixture, and removed before layering to ensure only the flavour remains.
Replace 100 ml of cream with the same amount of milk. Gratin remains creamy, but tastes less rich and may bind more loosely.
Nutrition per serving
410kcal
43.0 gCarbohydrates
8.0 gProtein
23.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Gratin dauphinois
floury potatoes or all-purpose give off sufficient starch and become soft. Purely waxy potatoes remain more strongly sliced and bind less.
The starch on the cut surfaces combines milk and cream to a creamy sauce. Rinsing would remove an important part of this natural bond.
The traditional version of the Dauphiné does not use cheese or eggs. A cheese crust tastes good, but it is a modern potato gratin version.
The gratin can be fully baked and later heated covered at 160 ° C. Raw stratified potatoes should not stand for long because they may discolor.
Often the slices were too thick, the potatoes too firm or the baking time too short. After baking, the gratin additionally binds during a ten-minute rest period.
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