A French Classic : Gratin DauphinoisMarch 1st, 2012 | Posted by in French Recipes
This is a recipe from the region around Grenoble (south east of France, close to the Alps) called Dauphinois. There are many different recipes, with cheese for example, but I use this simple one from my mother. Well, this is the simplest, not the lightest …. But Gratin Dauphinois may not be light !
The best potatoes for gratin Dauphinois is the Nicola one. If you don’t find it, the Russet potato is fine (US best selling potato). No matter the ones you choose, the texture of the potatoes mustn’t be floury.
This recipe shall accompany perfectly any kind of red meat.
Open a Côtes du Rhône wine bottle (a good one here) and let it breath in a wine carafe (you’re allowed to taste it). This wine matches perfectly with Gratin Dauphinois and red meat.
A Serge Gainsbourg album would be perfect while cooking.
Ingredients (4 to 6 servings).
- 3.5 lbs of potatoes
- 3 ounces of European style butter
- 1 clove of garlic
- 6 cups of half and half
- salt and peppercorn,
Preheat the oven to 300 °F
Peel the potatoes, wash and dry them. Slice them in thin slices (a mandolin slicer would be perfect, but a simple knife is adequate too). Don’t wash the slices, you must keep the potato natural starch that is useful for the binding of the gratin.
Put the half and half in a large pan with the crushed garlic, salt, peppercorn and nutmeg. Bring it to a boil.
Put the potato slices in the pan and let it cook slowly for 10 minutes while stirring often.
Transfer this into a buttered square dish, add the diced butter on the top.
Put the dish in the oven and let it cook for 1:30 hour.
Now, Enjoy !
Bon appétit !
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