Beautiful France

My Gratin Dauphinois

19 January 2017

recette gratin dauphinois traditionnel made in france

A typical receipe for the winter season and typical of my region too: here comes my receipe for Gratin Dauphinois, a meal I love.


  • 1.3 kg dof gratin potatoes
  • 1 L semi-skimmed or whole milk
  • 2 cloves garlic
  • 20 g butter
  • 30 cL liquid crème fraîche (not light, beurk !)
  • nutmeg powder
  • 1 tablespoon coarse salt
  • 1/2 teaspoon fine salt
  • Pepper
  • ingredients gratin dauphinois traditionnel

It’s very important to wash the potatoes before peeling them, otherwise you will remove the starch. Then you have to cut them in fine strims: around 2 – 3 mm. You can do it with a robot or with a mandolin like me (mine is manufactured in France of course !)

recette gratin dauphinois traditionnel regionrecette gratin dauphinois traditionnel mandoline de buyer

Heat the oven at 180°c

Peel a clove of garlic and crush it.

Pour the milk into a saucepan, add 1 tablespoon of coarse salt and the crushed garlic clove. Make it boil and pour the potatoes. Once boiling begins, cook it for 8 minutes while you regularly mix.

recette gratin dauphinois creme lait traditionnelrecette gratin dauphinois ingredients ail

Crush the other garlic clove and rub the inside of the gratin dish with it. Then, butter it well.

gratin dauphinois ail fond du plat montagerecette gratin dauphinois beurre

Poor the crème fraîche in a bowl, add the 1/2 teaspoon of fine salt, nutmeg powder and pepper. Mix

recette vrai gratin dauphinois creme lait

Drain the potatoes with a skimmer and put them in the gratin dish (tamp well) and cover with the cream mix.

recette gratin dauphinois au four

Bake during 45 minutes until the gratin is golden brown.

Enjoy !

 Made in France: De Buyer Mandoline, Tissages du Moutet dishcloth,  Marlux pepper mill, Emile Henry dish, Opinel knives, Loft Abacco bowl and  wine glass Table d’Arques / Marc Veyrat inox pan

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