Gratin Dauphinois is an absolute classic French dish which I’m sure everyone (French or not) has eaten at some point in their life. It’s a firm favourite in our house – no surprise there with Sophie being the potato-lover she is! So I thought it was about time that I shared my version of Gratin Dauphinois with you.
A classic Gratin Dauphinois doesn’t have cheese or garlic in it, but I can’t stop myself from adding them, especially the grated cheese on top. Let’s face it – potato and cheese are a marriage made in heaven. Fact.
You should normally cook this for about 1h30 but that’s far too long for my liking. So this one is kind of a quick version of the original.
- Potatoes - 2kg
- Cream - 250ml (double)
- Milk - 300ml (whole or semi-skimmed)
- Butter - 100g
- Garlic - 3 cloves (crushed)
- Grated cheese - 200g
- Wash and slice the potatoes and put them in a large roasting tray
- Add the crushed garlic, season to taste and cover with the double cream and the milk
- Cut the butter into 4-6 pieces and put it on top
- Cook in the oven at 210ºC for 20 mn
- Sprinkle the grated cheese over everything and cook for 25 mn more
Put your oven on at full whack. Get your food processor ready with the thick slicer on. Get all your ingredients ready.
Wash your potatoes well and then you won't need to peel them. Or if you prefer you can peel them - in general I don't as it saves time and you get the nutrients from the potato skin. If you slice them pretty thinly then they will cook faster. But with a food processor don't use a thin slicer as they will be too thin and will turn into a mash. When they're sliced put them in a large roasting tray.
Crush the garlic cloves with a garlic press. Season according to your taste. Cover everything with the double cream and the milk. Then cut the butter into 4-6 pieces and put it on top.
Cook in the oven at 210ºC for 20 minutes.
Then take the dish out of the oven and sprinkle the grated cheese over the top. Don't do that right from the start or the cheese will end up being burnt. Put it back to the oven and cook for 25 more minutes. Et voilà you've got yourself a yummy Gratin Dauphinois!
- Leave it to rest for 5-10 minutes before serving so it's not too liquidy at the bottom.
- Even better, cook it the day before for only 40 mn total (and not 45mn) with an extra 100ml of milk, and then reheat it for 10 mn in a really hot oven just before you want to eat it.
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've made it. Bon appétit!