Potato gratin
The French gratin dauphinois is delicious and simple. The classic version has no cheese. Just potato, cream, garlic and nutmeg. We add a handful of Gruyère on top for a golden crust, because it looks better on the table. The trick is to slice the potatoes very thinly (a mandoline helps) and to add enough cream that the slices are fully covered. Good with roast meat, stew or simply a green salad.
- 1 tbsp butter
1 Preheat the oven to 180 °C. Rub the Dutch oven with butter.
- 800 g waxy potatoes
2 Peel the potatoes and slice them thinly, 2 mm. Use a mandoline if you have one. Don't rinse them, as the starch helps the gratin bind.
- 400 ml cooking cream
- 100 ml whole milk
- 2 garlic cloves
- ½ tsp thyme leaves
- pinch of nutmeg
- 1 tsp salt
- freshly ground pepper
3 Warm the cream and milk in the Dutch oven with the garlic, nutmeg, salt and pepper. Don't let it boil.
4 Lay the potato slices in the Dutch oven, overlapping like roof tiles. Pour the warm cream mixture over them. The potatoes should be just covered. Press down a little if needed.
- 80 g grated Gruyère (optional)
5 Sprinkle the cheese over the top.
6 Bake for 45 to 50 minutes until the top is golden and the potatoes are tender. Leave to rest for 10 minutes before cutting.
Ingredients
Step 1
- 1 tbsp butter
Step 2
- 800 g waxy potatoes
Step 3
- 400 ml cooking cream
- 100 ml whole milk
- 2 garlic cloves
- ½ tsp thyme leaves
- pinch of nutmeg
- 1 tsp salt
- freshly ground pepper
Step 5
- 80 g grated Gruyère (optional)
Method
- 1 Preheat the oven to 180 °C. Rub the Dutch oven with butter.
- 2 Peel the potatoes and slice them thinly, 2 mm. Use a mandoline if you have one. Don't rinse them, as the starch helps the gratin bind.
- 3 Warm the cream and milk in the Dutch oven with the garlic, nutmeg, salt and pepper. Don't let it boil.
- 4 Lay the potato slices in the Dutch oven, overlapping like roof tiles. Pour the warm cream mixture over them. The potatoes should be just covered. Press down a little if needed.
- 5 Sprinkle the cheese over the top.
- 6 Bake for 45 to 50 minutes until the top is golden and the potatoes are tender. Leave to rest for 10 minutes before cutting.
