Immerse yourself in French culinary tradition with this authentic dauphinois gratin, where ingredient simplicity meets gustatory excellence. Potatoes melt delicately in a creamy garlic-infused sauce, creating perfect harmony between texture and flavor. This dauphinois gratin, a true emblem of French cuisine, will transform your meals into exceptional moments. Its golden surface and melting heart make it a refined accompaniment that elevates meats and fish with elegance.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Preheat the oven to 180°C. Rub a gratin dish with half a garlic clove, then butter it generously.
- 2
Peel and quickly wash the potatoes. Cut them into thin slices of 2-3 mm without rinsing to preserve the starch.
- 3
Bring milk, cream, crushed garlic, salt, pepper and nutmeg to a simmer for 3-4 minutes. Remove from heat.
- 4
Alternate layers of potatoes and cream-milk mixture until exhausted. Finish with the liquid.
- 5
Bake for 1 hour 10 minutes until the top is golden and the potatoes are melting. Cover with aluminum if necessary.
- 6
Let rest for 10 minutes before serving for perfect consistency.
- Uniform slicing: A mandoline ensures regular slices for even cooking
- Avoid boiling: Gentle cooking preserves the velvety texture
- Advance preparation: The cream-milk mixture can be prepared the day before
- Lighter variation: Replace some milk with chicken broth
