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Gratin dauphinois is made with sliced potatoes, milk, cream, butter and a touch of garlic and nutmeg. This recipe comes from a restaurant called "Au Gratin Dauphinois" which was situated in front of the Saint Lazare railroad station in Paris (I am not certain when the restaurant was active but this was probably before WW II).
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| The ingredients: 2.5 kg of potatoes, 1/2 liter of milk, 100g of butter, 200g of crème fraiche, salt, pepper, garlic, nutmeg |
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| Peel the potatoes |
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| Slice the potatoes with a "mandoline". Very thin slices |
Do not wash the potato slices (very important).
Bring the milk to boiling point in a large cooking pot. Add the butter and some salt and pepper.
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| Add the potatoes and heat to the boiling point. Keep moving the potatoes. |
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| Continue the pre-cooking for approximately 20 minutes. Keep moving the potatoes (very important). |
Rub a cooking dish with garlic. Butter well the dish. Place half of the potatoe slices. Add pepper and nutmeg (discreetly). Cover with half the cream. Add the other half, pepper and nutmeg, and cover with cream.
Cook in an oven for a long time. 150-180ºC for 1-1.5 hours; then at 120ºC for 3 hours until the potatoes are becoming slightly brown. You might have to add more cream if they become dry on surface.
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| The finished gratin |
Serve very warm.
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