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🇫🇷 A TASTE OF FRANCE
Gratin Dauphinois.
Thinly sliced potatoes bake slowly in garlic-scented milk and cream until tender underneath a golden top. This French-style gratin needs no meat stock.
Vegetarian- Total time
- 90 min
- Servings
- 4 people
- Difficulty
- Easy
- Prep time
- 20 minutes
- Cook time
- 70 minutes
- Total time
- 90 minutes
Ingredients
For 4 servings · Check off as you go
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Let's make it.
5 stepsPrepare the dish
Heat the oven to 170°C conventional / 150°C fan. Butter a baking dish about 20 × 25 cm with the measured butter.
Slice the potatoes
Peel potatoes and slice evenly, about 2–3 mm thick. Do not rinse after slicing: their starch helps thicken the cream.
Warm the cream
Combine milk, cream, garlic, salt, pepper and nutmeg in a saucepan. Heat gently until steaming, without boiling hard.
Layer and bake
Layer potatoes in the dish and pour over the hot cream mixture. Press the slices down gently. Bake for 60–70 minutes until a knife slides through the middle easily.
Rest before serving
If the top browns before the potatoes soften, cover loosely with foil. Rest the finished gratin for 10 minutes before serving.
Cooking Tips
Even slices matter more than neat layers: thick pieces take much longer to soften.
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