The dauphinois gratin is a classic of French cuisine, appreciated for its melt-in-the-mouth texture and its delicate, comforting flavor. Comprised mainly of potatoes, milk, and cream, it is perfect to accompany family meals with meat and a few vegetables or as a main dish. Easy to prepare, this traditional recipe guarantees a creamy and savory result! We reveal all the secrets to successfully make this indulgent staple.
The budget-friendly and irresistible gratin for a family meal
Among the great classics of French cuisine, the dauphinois gratin is a favorite! This timeless recipe pleases young and old alike thanks to its indulgence, its richness, its melt-in-the-mouth texture, and its ease of execution. Because yes, it is really very simple to make a homemade dauphinois gratin! For this budget-friendly recipe, you will need potatoes, milk, cream, and garlic. As for seasoning, salt, pepper and nutmeg are your allies!
We start by cooking the potatoes directly in the milk and cream, then finish with a bake in the oven for the gratinéed side of this generous family dish. It’s a simple and comforting recipe that always wins everyone over! There are plenty of original versions of the dauphinois gratin, but our favorite remains this one, efficient and very indulgent. Your turn to try it for your next convivial meal!
Ingrédients pour un gratin dauphinois crémeux pour 6 personnes
– 800 g potatoes
– 30 cl milk (whole preferred)
– 50 cl heavy cream, 35% fat
– 2 garlic cloves
– Salt, pepper, nutmeg
– Butter
Comment préparer un gratin dauphinois traditionnel pour un résultat fondant et crémeux ?
1. Peel the potatoes, then thinly slice them with a mandoline (careful not to cut yourself).
2. Place the potatoes in a large saucepan and pour in the milk and the cream. Add the minced garlic and a big knob of butter.
3. Season with salt, pepper, and grated nutmeg. Bring to a boil and let simmer for about 10 minutes (be careful not to let the milk and cream boil over).
4. When the potatoes have become tender, transfer them to a gratin dish using a slotted spoon so that they form an even layer.
5. Moisten to the same level with the milk and cream. Place a few small cubes of butter on top and bake at 180°C, fan-assisted, for about 20 minutes.
6. To check the doneness, insert a knife into the potatoes: the blade should easily sink into the flesh.
7. Serve hot!
The origins and secrets of the dauphinois gratin, a comforting and ultra-indulgent dish
The dauphinois gratin is one of the essentials of French gastronomy. Its first trace dates back to July 12, 1788, during a dinner offered to municipal officers of the city of Gap in the Dauphiné. Since then, this dish has traversed the years without aging a day and even has its own Brotherhood since 2019. A monument of French heritage!
And to disappoint you, but in the traditional recipe there is no cheese! So forget your grated cheese if you want to make a REAL dauphinois gratin that contains only potatoes, milk, cream, garlic, and butter for even more meltiness. Regarding the choice of potatoes, it is very important for a successful gratin. We recommend using Bintje, Charlotte, or Amandine, all three varieties that absorb the cream well but hold up to cooking.
For the liquids, choose whole milk and whole cream preferably, which are richer and thus give a ultra-creamy result. With this recipe, you will melt everyone’s heart!
