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GRATIN DAUPHINOIS

GRATIN DAUPHINOIS

On these cold days we’re knowing here in Toulon, Mum has cooked a gratin dauphinois, using my Nan’s recipe of course!
Gratin dauphinois is one of our French winter traditional comfort meals.
Gratin dauphinois, what’s this?
This side-dish finds its origins in Dauphiné (the area of a main town called Grenoble) and most often it takes part of the famous French gastronomic restaurants menus.
It’s served as a side dish but vegetarian eat it as a main dish because it’s really nourishing.
It consists in thin potatoes lays covered with a bit butter and milk? Potatoes are simply flavored with grated nutmeg, salt, pepper and sometimes, a bit garlic. Then, a slow cooking in oven allows potatoes to absorb milk and they slowly cook this way.
That’s the real gratin dauphinois recipe but French people, whether chiefs or families often change some details, according to their taste, and you can do the same:
Some substitute milk for heavy cream, some add eggs and some others add grated cheese (Swiss cheese, Emmental or gruyere cheese).
At home, Mum substitutes only half of milk for heavy cream, she also adds 1 egg and sprinkle the top with grated cheese.
Whatever the ingredients you use, a great successful gratin dauphinois has to be crispy on the top and potatoes have to be smooth and melty inside.
If you go on a vegan diet, just substitute milk for soya milk and heavy cream for almond puree!
It’s the first time I give a vegan version of a recipe but that’s because I’m very curious about vegan cooking and interested in it. I’m not an everyday vegan at the moment but I have to explain you that at the moment, my kitchen looks like a research and testing laboratory because I rack my brains to turn classic French recipes into vegan French recipes. That’s not so easy when you are inexperienced with vegan ingredients as I am!
So I hope I’ll be able to share vegan recipes from time to time in a while!
Anyway, I’m happy today to share this French recipe with all of you : )
30 minutes preparation and 90 min baking

Ingredients

4 large servings

  • 1k200 Potatoes
  • 150gr Heavy cream
  • 100gr Grated cheese (emmental or Swiss cheese)
  • 50gr Butter
  • 50cl Milk
  • 1 Egg
  • Grated nutmeg, salt and pepper

Instructions

  1. Peel potatoes and slice them very thinly (about 1 mm thickness). Help yourself with a mandoline slicer if you have one.
  2. Butter a bake dish.
  3. Layer 1/3 potatoes slices, scatter thin slices butter, add nutmeg, salt and pepper as taste and sprinkle 1/3 grated cheese.
  4. Repeat twice.
  5. Preheat oven to 150°c.
  6. Break egg in a bowl, add heavy cream and whisk together. Then, add milk and whisk together. Pour the mixture into bake dish.
  7. Bake for 1h30.
  8. Peel potatoes and slice them thinly (1mm).

    1. Peel potatoes and slice them thinly (1mm).

     Butter bake dish, layer 1/3 potatoes, scatter grated cheese, add salt, pepper and grated nutmeg as taste    and last, scatter thin slices of butter. Repeat until no more potatoes (about 3 lays).

    2. Butter bake dish, layer 1/3 potatoes, scatter grated cheese, add salt, pepper and grated nutmeg as taste and last, scatter thin slices of butter. Repeat until no more potatoes (about 3 lays).

    Third lay. You must keep enough free space to pour mixture at next step.

    3. Third lay. You must keep enough free space to pour mixture at next step.

     Preheat oven to 150°c. Break egg in a bowl, add heavy cream and whip. Last, add milk and whip again. Pour the mixture into the bake dish.

    4. Preheat oven to 150°c. Break egg in a bowl, add heavy cream and whip. Last, add milk and whip again. Pour the mixture into the bake dish.

    Bake dish for 1h30.

    5. Bake dish for 1h30.

    gratin-dauphinois-end

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