Gratin Dauphinois

Gratin Dauphinois

Gratin Dauphinois or potato gratin is one of those dishes which are elegant enough to serve for a special occasion and yet deeply comporting and satisfying. Once out of the oven, Its magic aromas will infuse your home and entice your holiday spirit. That is why gratin is a perfect side dish for your Christmas celebration, which is a celebration of love and family after all.

Serves 6-8

8-9 large starchy potatoes
1 cup of cream 35%
1 1/2 cups of whole milk
2 tsp salt
1/2 white pepper
pinch of nutmeg
1 sprig of rosemary
1 sprig thyme
1 sprig fresh oregano
2 garlic cloves
150g grated Gruyère or Gouda

Peel and slice the potatoes on 5mm thick rondelles.

Precook the potatoes: Pour the milk in a medium pot and bring to a simmer. Add the cream, salt, pepper, nutmeg, 1 minced garlic clove and the fresh herbs. Add the potatoes and simmer for 20 minutes, stirring occasionally to make sure they don’t stick to the bottom of the pot.

Preheat the oven to 200C.

Rub the bottom and sides of a 1.5L gratin dish with the remaining garlic clove and pour the potatoes and cream into it. Take out the fresh herbs and discard. Spread the potatoes evenly using the back of a spoon and cover with the grated cheese.

Bake in the lower third of the oven for 45-55 minutes or until bubbly and with golden brown spots .

Serve: Let cool for 10 minutes before serving.


Photography by Karan Khalsa.

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