Gratin Dauphinois

Difficulty:

Preparation time: 1h30.

I think this recipe comes from the French Alps, since it’s the typical dish you would have with a cold weather and after a hard day, similar to Tartiflette and Raclette. The original Gratin Dauphinois is really simple, with only potatoes cooked in milk and cheese. It is also very common to add bacon or more cheese such as Camembert on it. However, this recipe is pretty consistent already on its own, so you wouldn’t want to add more fat if you were trying to control your diet…

Ingredients

• 1.5kg of potatoes
• 25g of butter
• 50cL of milk
• 50cL of water
• 3 garlic cloves
• 150mL of cream
• 150g of grounded Gruyere
• salt, pepper and nutmeg

Instructions

1. Peel and cut the potatoes in 1cm slices.
2. Place them in a large pan, cover with milk and water. Bring to boil and cook another 10min.
3. Transfer the potatoes to a large gratin dish covered with butter.
4. Sprinkle with salt, pepper, garlic and nutmeg.
5. Spread the cream and the cheese on top.
6. Bake in the pre-heated oven for 1h at 175ºC.

You can serve this plate with green salad and a nice red wine.
Have a nice dinner!

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