Traditional recipe for gratin dauphinois

Material

• A 30cm gratin dish.

Tips and tricks

What variety of potato should I use for a gratin dauphinois? Depending on the desired result, you can't just use any variety. We recommend Bintje potatoes, the ultimate all-purpose potato. If you'd like slightly firmer slices in your recipe, choose Belle de Fontenay or Nicola. Also, don't forget waxy potatoes for better texture in your dish: Belle de Fontenay, Amandine, Anabelle, or even Charlotte (yes, we're talking about potatoes!). How do I slice my potatoes for a gratin dauphinois? If you have a mandoline, feel free to use it to slice the potatoes. It will allow you to get very thin and even slices and achieve an irresistible result! Should I rinse my potatoes before making my gratin? Once you've sliced ​​your potatoes thinly, don't rinse them. This could remove the starch, essential for the proper texture of your gratin dauphinois. How can you make a lighter gratin dauphinois? For a lighter version, don't use heavy cream, but rather the milk left over from cooking the potatoes (step 2). Should you put cheese in gratin dauphinois? Let's be clear right away: no, there is no cheese in the traditional gratin dauphinois recipe. However, if you want an even more gratinéed effect, sprinkle the top of your potatoes with grated cheese. This will give you a gratin that's crispy on the outside and meltingly tender on the inside. What is the best cream for making gratin dauphinois? Full-fat heavy cream will withstand cooking better and, above all, will guarantee more tender potatoes. But as mentioned above, reduced-fat cream can also be used if you want to make your recipe lighter. Why does gratin dauphinois release water? Several reasons can explain this. If you wash your potato slices before adding them to your gratin, chances are they'll release water during cooking. Cooking your potatoes in milk before placing them in your dish will also prevent your gratin dish from releasing water during baking. Finally, if you've added milk to your gratin, the water in this ingredient might not evaporate quickly during cooking, leaving a soggy bottom. How can I flavor my gratin dauphinois? To add a little something extra to your recipe, rub the sides of your dish with garlic or shallots. Then, flavor your béchamel sauce to your liking: nutmeg, cumin, curry, paprika—the choice is yours! What if I have leftover potatoes? You can mash them or cut them into chunks and bake them in the oven for about 20 minutes at 180°C (350°F). Alternatively, combine them with other vegetables in a new gratin! Why not try sweet potatoes for a colorful version, or cauliflower? Our secret tip for getting the whole family to eat their vegetables ;-) To enhance the flavor, add garlic, cream, and a pinch of nutmeg to your preparation, and you'll have the perfect zero-waste gratin recipe! What to eat with a gratin dauphinois? Gratin dauphinois pairs perfectly with: Meats: roast beef, pork tenderloin, duck breast, leg of lamb. Fish: roast salmon, cod, seared scallops. Vegetables: green salad, green beans, sautéed mushrooms. Can you make individual portions of gratin dauphinois? Yes, you can use the exact same recipe, but instead of putting the mixture in a gratin dish, pour it into muffin tins, for example. Don't forget to adjust the cooking time.

• Carbohydrates: 36.8g
• Lipids: 24.1g
• Gras sat.: 16.5g
• Protein: 7.4g
• Fiber: 2.5g
• Sucre: 8.4g
• ProPoints: 11
• SmartPoints: 17

Questions

Hello, you will need liquid cream.

Thank you for all this information!

You should choose firm-fleshed potato varieties such as Amandine, Charlotte or Roseval.

Great recipe!

Thanks for pointing that out. Indeed, there's no cheese in the recipe ;)

Absolutely. That's why we didn't include it in the recipe; we only mentioned it in the tips and tricks.

No, she goes to step 4 on the potatoes that have been precooked in milk and then drained.