Gratin Dauphinois

Gratin Dauphinois or Potato Dauphinois is a very popular French side dish. This is a simple cheat recipe to prepare the dish quickly.

Step 1: Ingredient List

Ingredients

Potatoes - 600g

Onion - 1 medium

Double Cream - 130ml

Parmesan Cheese - 40g

Bay leaf - 1

Salt - 1 tsp

Black Pepper Powder - 1 tsp

Garlic - 2 cloves

Nutmeg - pinch

Step 2: Cooking Part

Peel all the potatoes and then make thin slices.In a pan take all potato slices and add onions to it.

Add double cream, salt, black pepper powder, crushed garlic cloves, bay leaf, pinch of nutmeg and Parmesan cheese. Add around ¼ cup of water and stir everything.

Cook in medium heat until it boils.Put lid on and cook for 6 minutes.After 6 minutes, turn off heat and transfer everything into a baking dish.

Step 3: Baking

Add Parmesan layer on top. Bake for 15-20 minutes until there's a golden crust ion top.

Take the dish out from oven and give it a 5-10 minutes rest if you can resist.

Here's a link to the video on my YouTube Channel.

Comments

[MichelM]

Hello

I'm living in the Dauphiné region of France, where the gratin Dauphinois comes from.
There is no cheese in the gratin Dauphinois!

[Bublisworldcuisine]

MichelIM, thanks for the correction. I am so ashmed now.

[Icitlali]

Well, you know, we are a secular country whose only religion is food ! Don’t be ashamed.... but if you walked on such sacred ground, expect a flow of doctrinal comments.

[raphan]

FYI, "dauphinois" comes from "Dauphiné", which was lands given to the "Dauphin", the king's elder son. It's an adjective which, in french, fits the name's gender, as "gratin" is masculine, there's no "e" at the end. Some rules are quite complex and even illogical.

Another point is the cheese used, the Dauphiné is a land of alpin cheeses, so, even if parmesan is one of the best, no parmesan in this gratin but compté or beaufort.

[Icitlali]

Amazingly, I was just enjoying my own « gratin dauphinois » when I opened my mail and...found this instructable. And I happen to live in Dauphiné .

So first, no cheese of any kind in the gratin dauphiné, if you wish to make a genuine one....

my own family recipe is far more simple : slimly slided potatoes, enough double cream to cover them, mixed with little salt and some black pepper....the bay leaf is mostly decorative. Cook 1h15 to 1h45 in a warm oven (180 to 200C) ...it all depended of how big is the layer of potatoes. You can cook it in a pizza/bread oven...it’s even better.

Enjoy...and no ice-cream as a desert, just a plain fruit salad ;-)

[Bublisworldcuisine]

Hi raphan, thanks for all the info. I hope I did not disrespect you and any other person from the region. Great to know about a detailed history behind it. Thanks again my friend.

[raphan]

No you did not, and I'm quite sure, only looking at its aspect, that your dish is more than good. That's true there's no cheese in the original receipe !

[lynnekz]

This looks delicious. Do you remove the bay leaf before you put it in the casserole dish to bake? You didn't mention if you did or not.

[ronanry]

Just a little correction : gratin dauphinois <= without the e :)

(gratin is a "male" noun, the -e at the end of an adjective marks the feminine form)

[Bublisworldcuisine]

Hi ronanry, thanks a lot for the correction. Appereciate it.