Recipe: Gratin Dauphinois

Name: Gratin Dauphinois
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 servings
Ingredients: The true original Gratin Dauphinois recipe (POTATOES GRATIN).; Gratin Dauphinois, serve 4 :1 kg (2.2 lb) Potatoes (yellow flesh variety); 1 garlic clove; NutmegCream1 turnip

By chef patrick Asfaux 4.9/5 (131 reviews) · 🍳 122 made it

Prep 15 min

Cook 90 min

Total 1h45

Servings 4 serv.

Le Gratin Dauphinois est un plat emblématique de la gastronomie française, originaire de la région Auvergne-Rhône-Alpes. Il se compose de pommes de terre râpées, de crème fraîche, avec éventuellement de l'ail . Cette recette traditionnelle est souvent servie en accompagnement de plats de viande, mais peut également être appréciée en tant que plat principal. La préparation de ce plat nécessite une grande attention à la cuisson, pour obtenir un résultat parfaitement fondant et doré

Ingredients for 4 servings

Adjust for

servings

The true original Gratin Dauphinois recipe (POTATOES GRATIN).

Gratin Dauphinois, serve 4 :

1 kg (2.2 lb) Potatoes (yellow flesh variety)
1 garlic clove

NutmegCream

1 turnip

Step-by-step directions

1 Preheat your oven to 160°C (320°F) (325°F) for a regular bake, or 90°C (195°F) (194°F) for a low-temperature bake.

2 Choose yellow-fleshed potatoes (such as Dutch potatoes), peel and finely slice them, then wash and dry them thoroughly with a towel.

3 Rub the inside of an ovenproof dish with a garlic clove.

4 Arrange a layer of sliced potatoes in the dish, season with salt, pepper, and a grating of nutmeg. Cover with cream and repeat the process until the dish is filled.

5 Bake for 1 hour at 150°C (300°F) (300°F), then for an additional 30 minutes at 200°C (390°F) (400°F) to brown the top. If it browns too quickly, cover it with parchment paper. For low-temperature baking (90°C (195°F)/194°F), bake for 5 hours, and 10 minutes before the end, switch to the broil setting to add some color.

Never add eggs, as they can affect the creaminess and softness of the gratin dauphinois. If you have some extra time, here's a tip: once it's cooked, turn off the oven and leave the gratin inside for an additional hour or even overnight. This allows the potatoes to absorb any remaining liquid.

If you add various types of cheese, it becomes a gratin savoyard. Traditionally, only heavy cream was used, but for easier digestion, you can opt for lighter cream or half-and-half.

Taste this gratin dauphinois, and you'll feel like you've never had one quite like it.

Chef Patrick's Comment

Voici le commentaire d'un des plus grands chefs français originaire du Dauphiné depuis des générations.
Voici donc le commentaire élogieux d'un très grand cuisinier régional de l'étape 2 * Michelin , Michel Rostang :
"Patrick,
Moi qui suis un sassenageois d'origine, je suis tout à fait d'accord avec ta recette.
Michel ROSTANG. Pur dauphinois".

Frequently asked questions

Why shouldn't you add eggs to Gratin Dauphinois?

Eggs solidify the cream and ruin the creamy texture you're after. You want potatoes melting into cream, not a baked omelette. That's what separates it from a Gratin Savoyard.

How do you store and reheat Gratin Dauphinois?

Keep it in the fridge 3 to 4 days, covered. Reheat at 160°C for 20 minutes, covered. Best trick: let it cool in the off oven for hours or overnight so potatoes absorb any remaining cream. Creamier result.

Can you use thick heavy cream instead of liquid crème fraîche?

Yes, you can use heavy double cream like the old-timers did. But thin it slightly with milk for easier digestion and distribution through the layers. Liquid cream gives the same result, lighter.