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Thanks to my infallible technique, this gratin dauphinois is as creamy as it is smooth and melting. Very tasty, this family dish from French cuisine is ultra comforting. As an accompaniment to meat or simply as a main course, believe me, it's a real treat!
If you like potatoes, you'll love this creamy and melting butternut squash and potato gratin, these Hasselback potatoes (delicious and original) or the oven-baked patatas bravas.
Table des matières
💙 Why you'll love it
- It's very easy to make, and the preparation time is quite short.
- It is vegetarian and gluten-free. It can easily be made dairy-free.
- It's a budget-friendly dish because it requires few ingredients and is nutritious.
- It can be frozen , making it ideal for batch cooking.
🥔 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Potatoes: I recommend choosing Yukon Gold potatoes.
- Unsalted butter
- Creme fraiche
- Milk: whole. Be careful not to use semi-skimmed milk, otherwise your gratin may become watery when cooked...
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
✅ Dairy-free version
To make this recipe dairy-free, simply buy dairy-free whole milk, dairy-free creme fraiche and dairy-free butter (vegan butter or margarine).
🥰 Chef's tips
- Don't wash your potatoes once you've peeled them, otherwise you'll remove the starch they contain, which is necessary for a creamy, melt-in-the-mouth texture.
- Use whole milk: it's much richer than semi-skimmed milk, and if you use the latter you'll end up with a watery gratin...
- Use creme fraiche
- You'll get a much more even result than with static/convection heat.
- The secret of authentic, creamy gratin dauphinois is slow baking in the oven. So I don't recommend pre-cooking your potatoes in a pan of water, as many recipes do...
- Choose your dish carefully according to its size and height, which will have an impact on the gratin. I wouldn't recommend taking one that's too big or too wide: the potato slices should form several layers and the gratin should be fairly "high".
- Generously butter the dish and rub the garlic clove well over it.
💡 Frequently Asked Questions
It goes great with roast chicken, red meat or a green salad with vinaigrette.
Yes, you can! I recommend that youprepare your gratin and assemble it. Stop just before adding the butter, wrap around the edges (to prevent the potato strips from browning) and store overnight in the fridge.
When you're ready, just add the butter on top and cook.
❄️Storage / freezing
Once cooked, leave the gratin dauphinois to cool. You can then place it in an airtight container and store it in the fridge for 1-2 days.
It can also be frozen, which is very practical for batch cooking. When cold, place in one or more freezer bags, making sure to write down the name of the recipe and the date it was made.
To defrost, place in the oven at 320°F/160°C for a few minutes.
🥔 Other potato gems
If you make this gratin dauphinois, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
French authentic gratin dauphinois
Ingredients
- 2 ⅔ cups potatoes
- 1 garlic clove
- 2 tablespoons unsalted butter
- ½ cup creme fraiche
- 1 ½ cup whole milk
- fine salt to taste
- black pepper to taste
- 1 pinch nutmeg optional
Instructions
- Start by peeling your potatoes with a potato peeler (or knife). Once peeled, do not wash them.
- Then cut them as thinly as possible, 2-3 mm (if they're any thicker, they'll take longer to melt and cook): if you have a mandolin, this is the best way to make gratin dauphinois.
- Peel the garlic clove and rub generously over the dish. Butter the dish and be as generous as possible. Preheat your oven to 320°F/160°C in fan-assisted mode.
- Place the potato slices on top, season with salt and pepper, then add the whole milk and creme fraiche (if you like nutmeg, now's the time to add a pinch).
- Finish with the remaining butter, cut into thin strips, and put in the oven for 1h30 (after an hour's cooking, check that it's not browning too much - if it is, cover with aluminum foil).
- Then switch to 355°F/180°C and cook for a final half-hour. Serve hot and enjoy!
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