Gratin Dauphinois: Classic Potato Gratin

Today I bring you a classic recipe for Potato Gratin , also known as Gratin Dauphinois in French cuisine. It is a rich, comforting dish consisting of thinly sliced ​​potatoes, slowly cooked in cream or a mixture of milk and cream, with garlic and often grated cheese on top until a golden, crispy crust forms. Fresh herbs sprinkled on top add a touch of color and freshness to the dish. It is a popular side dish due to its creamy texture and deep flavor.

What is Gratin Dauphinois and recipe variations

Gratin Dauphinois is a gem of French gastronomy, originating from the Dauphiné region in southeastern France. It is said that it was presented for the first time at a dinner offered to the municipal officials of the city of Gap in 1788. Since then, this recipe has crossed borders and has conquered palates around the world, thanks to its exquisite combination of flavor and texture. .

The secret to a good Gratin Dauphinois lies in its simplicity: potatoes, garlic, cream and, for those who want an extra indulgence, cheese. Some purists will debate that the addition of cheese deviates the recipe from its most authentic version, but the truth is that this variant has gained popularity for the irresistible gratin touch it provides.

This delicacy is cooked slowly, allowing the potatoes to absorb the rich cream and be infused with the aromas of garlic and nutmeg. When baked, the top transforms into a golden, crispy crust that hides a soft, creamy interior. Each bite is an homage to the rustic, homey flavors that characterize traditional French cuisine.

Whether as an accompaniment to a robust main course or as the star of a simple dinner, Gratin Dauphinois is proof that the most memorable dishes often arise from the simplicity and quality of ingredients. Below, I'll guide you step by step so you can bring a piece of France's culinary history to your table.

Ingredients

• 1 kg firm potatoes
• 1 or 2 cloves of garlic
• 50g butter
• 300 ml whole milk
• 300 ml liquid cream
• Salt
• Black pepper
• Nutmeg

• 100 g grated Gruyère cheese (optional, as a variation on the original recipe)
• Butter to grease the mold

Preparation

1. Preheat the oven to 180ºC.
2. Peel, clean and cut the potatoes into slices, using a mandolin.
3. Rub the Le Creuset ceramic mold with the garlic cloves cut in half to infuse it with the garlic flavor.
4. Then, grease the mold with butter, rubbing butter on the bottom and sides.
5. Place the potato slices in the pan in layers, sprinkling with salt, pepper and a little nutmeg between each layer.
6. In a saucepan, heat the cream and milk until it is about to boil. At this point, pour the hot mixture over the potatoes.
7. If you are adding cheese, sprinkle the grated Gruyère cheese on top.
8. Cover the mold with aluminum foil and bake for 1 hour. Then, remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
9. Let the gratin rest for a few minutes before serving so that it sets and is easier to cut.