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The potato gratin, potato or the dauphinoise is a French dish, home-based made of potatoes and cream. This dish is known in North America as “au gratin style potatoes” (U.S. and Canadian English) or “potatoes au gratin” (French Canada).
Table of Contents
Ready In: 4hrs 30mins
Good For: Dinner
Peel and wash the potatoes.
Finely chop the garlic.
Cut the potatoes in slices 2/3 mm (knife or mandolin).
Preheat oven to 100 ° C (a little more than 3 of your oven thermostat)
In a stainless steel dish (or individual ramekins), pour the cream in the bottom (before coating the bottom with cream, rub the ramekins with garlic for extra zing).
Arrange a layer of potatoes, salt each layer of potatoes, adding a little garlic and white pepper and nutmeg.
Repeat steps 2 and 3 until all the ingredients are used (the last layer is a layer of cream).
Bake at 100 ° C (215 F) for 4 hours (watching that is does not burn ~ the cooking at low temperatures is sensitive to different ovens). Check & monitor cooking from 2 hours spent in the oven.
Tips: mandoline, unlike electric robot, does not “dry out” the slices from the starch which is on the surface and therefore it preserves the taste.
The baking time and temperature are critical for texture and exceptional melting taste of the gratin.
- 1 kg of potatoes (500 g) Belle de Fontenay, or any floury variety
- 65 cl of cream from raw milk (or 325 ml thick cream)
- 3 small garlic cloves, or more if you like
- 10 gr of salt (salt to taste)
- 3 grinds of white pepper (white pepper to taste)
- Pinch of nutmeg