The gratin dauphinois was invented in 1788, shortly before
the French revolution, in the Dauphiné region.
– 1 kg of potatoes – 500 g of fresh cream
– 50 cl of milk – Pepper
– Salt – Muscade
– 1 clove of garlic
Step 1 Preheat the oven to 200°C (thermostat 6-7).
Step 2 In a large saucepan, heat the crème fraiche, milk, garlic clove cut into thin strips, a pinch of muscade, salt and pepper.
Step 3 While it is hot, peel and cut the potatoes into thin slices.
Step 4 Take a look at your cream-milk mixture as soon as it quivers: turn off the heat and let it steep.
Step 5 Butter a gratin dish.
Step 6 Spread the potatoes in the gratin dish, making sure to salt the potatoes in each layer (not too much: the milk-cream mixture is already salty).
Step 7 Cover with your cream-milk mixture, you can remove the garlic pieces or leave them (as you wish) and put them in the oven.
Step 8 Cook for 35 to 45 minutes, the cooking time varies according to the variety of potatoes used.
Step 9 Take your gratin out of the oven and let it rest for about ten minutes before serving.
Step 10 Enjoy your meal!
Written by: Germain PICOT