Delight your guests with the authentic recipe for creamy gratin dauphinois, the ultimate comfort food of French gastronomy. To successfully prepare this famous potato gratin without cheese like a true chef, the secret lies in choosing a slow cooking process and using the naturally occurring starch from the potatoes (which should absolutely not be rinsed after slicing) to bind a generous sauce made with milk and cream. Subtly fragranced with garlic and nutmeg, this traditional dish offers an incredibly melting texture under a naturally golden crust from the oven. It's the ideal and convivial accompaniment for your Sunday meals or festive dinners!
Ingredients
- 1 kg Potato
- 50 cl Heavy Cream
- 50 cl Whole milk
- 2 gousse Garlic
- 1 pincée Nutmeg
- 1 c. à soupe Butter
- 1 pincée Salt
- 1 pincée Pepper
In the kitchen
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Nutrition
Estimated values per 100 g
