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Cooking + Entertaining

Gratin dauphinois: the French recipe for a dish based on potatoes and stringed cheese

Gratin dauphinois: the French recipe for a dish based on potatoes and stringed cheese

He potato gratin It is a typical dish of French cuisine, especially Dauphiné, from which it takes its name, made from thinly sliced ​​potatoes and seasoned with fresh cream, eggs, milk and grated Gruyère cheese. A rich and particularly consistent preparation, perfect to be tasted as single dish during the winter season.

Like most traditional recipes, there is no original version and each family still prepares it in their own way today. There are many variations and the one with the addition of the Gruyerebetter known as Savoyard gratin, it gives the dish flavor and an even more creamy and stringy consistency. In the past, however, it was not the cheese that was put in, but the creme fraiche, i.e. sour cream.

The gratin dauphinois must be cooked for a long time in the oven, at low temperature, so that the potatoes can cook while absorbing the liquid part without burning on the surface; for this reason, we recommend that you cover the pan with a sheet of aluminum foil in the first part of cooking, which will then be removed to allow the formation of a crispy and irresistible crust.

For an impeccable result, we advise you to use potatoes preferably the Charlotte variety, with firm flesh and a slightly sweet taste, and the Monalisa variety, with a flourier consistency. Instead of Gruyere, you can useemmentalalways grated.

Find out how to prepare it by following the step-by-step procedure and tips. Also try Lyonnaise potatoes.

How to prepare gratin dauphinois

Pour the milk into a high-sided saucepan 1.

Add a pinch of salt 2.

Flavor with a grind of black pepper 3.

Add grated nutmeg 4.

Add the garlic clove 5 and bring to a boil.

Remove the garlic and let the flavored milk cool 6.

Peel the potatoes 7.

Rinse the potatoes thoroughly under cold running water then drain them. 8.

Slice the potatoes with a mandolin 9.

The slices should be very thin, about 1 mm ten.

Beat the eggs with a hand whisk 11.

Pour the liquid cream 12.

Whisk together 13.

Pour in the now cold flavored milk 14.

buttering the pan 15.

Spread the first layer of potatoes 16.

Pour in the egg, cream and milk mixture 17.

Sprinkle grated cheese into large holes 18.

Proceed to the second layer of potatoes 19.

Cover with the egg mixture 20. Continue layering until all ingredients are used up.

Finish with the last layer of potatoes 21.

Pour a generous amount of liquid 22.

Sprinkle with Gruyère 23.

Top with a few knobs of butter 24.

Bake the gratin dauphinois at 180°C for about 90 minutes 25. Cover with aluminum foil and uncover the pan for the last 20 minutes of cooking.

Take the gratin dauphinois out of the oven and let it rest for a few minutes. 26.

Served it gratin dauphinois a tavola 27.


The gratin dauphinois can be stored in the refrigerator, tightly covered, or in a special airtight container, to 1-2 days; at the time of consumption, it is advisable to heat it in the oven or in the microwave.

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