Gratin dauphinois is a traditional regional French dish based on potatoes and crème fraîche, from the historic Dauphiné region in south-east France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à ladauphinoise.The first mention of the dish is from 12 July 1788. It was served with ortolans at a dinner given by Charles-Henri, duke of Clermont-Tonnerre and Lieutenant-general of the Dauphiné, for the municipal officials of the town of Gap, now in the département of Hautes-Alpes.
- 1 kg potatoes
- 500 ml cream
- 100 ml milk
- 50 g butter
- ½ bunch thyme
- 2 cloves garlic
- ¾ cup grated parmesan
- Salt and pepper
Method: Preheat oven at 200 degrees Celsius (392 F). Thinly slice the potatoes (about a coin thickness) and season well with salt and pepper. Boil the cream, milk, butter and crushed garlic together, then add your chopped thyme to it. Rub the soft butter all over you deep baking dish, then start layering the potatoes in the dish, it should be about ¾ full. Pour the cream mix over the top of your potatoes, and sprinkle the parmesan cheese over the top of your potatoes. Cover with foil and cook the gratin in the hot oven for about 1 hour and 15 minutes. About half way through the cooking, take the foil off and put the gratin back in the oven for the last half of the cooking.To check if your gratin is cooked, simply put a small knife through the potatoes, if it goes in easily then your potatoes are cooked.
Gratin dauphinois is the perfect winter dish, rich and creamy it will warm you up and satisfy your appetite. It is the perfect side dish for a roast chicken or a roast beef for example or even just with a green salad on the side for lunch and a glass of red wine!!!!
To check out my how to video click on the following link : https://www.youtube.com/watch?v=Og2JlU5mbZE