How to make a Gratin Dauphinois



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 :


Bon Appétit

Le Fermier


Pain d’épices


pain depice3



Pain d’épices was originally a sourdough bread without added leavening; it was left in a wooden trough to rest in a cool place for months, during which the honeyed rye flour experienced fermentation. When ready the dough was cooked in loaf moulds. The modern product usually rises with baking soda, or with baking powder, developed in the nineteenth century.

Because traditional pain d’épices is sweetened entirely with honey, honey merchants in France often stock loaves of it for sale. La Collective des Biscuits et Gâteaux de France reserves the name pain d’épices pur miel (French for: “pure honey spice bread”) for pain d’épices sweetened only with honey


pain depice


Pain d’épices :

Ingredients :

  • 500 g flour
  • 250 g honey
  • 250 g caster sugar
  • 400 ml milk
  • 2 whole egg
  • 4 yolk (in total)
  • 4 tablespoon baking powder
  • 1 tablespoon bi carb soda
  • 4 tea spoon cinnamon powder
  • 2 teaspoon ginger powder
  • 2 cloves (grounded)
  • 1 teaspoon nutmeg
  • 140 g melted butter



Place flour, spices, baking powder and bi carb soda in a bowl• In a different bowl place the honey and sugar, warm up your milk and add it to the honey, whisk the until dissolve• Stir the flour mixture, then add the honey and milk mixture, whisked eggs and butter• Whisk vigorously until all the ingredient are well mixed.  Line the cake mould with grease proof paper then pour the mixture in a rectangle cake mould, and bake for 1 hour at 190 degree Celsius.






Bearnaise sauce


Béarnaise sauce comes from a region called “Béarn”  in the South-West of France not far from the border of Spain. This delicious sauce dates back to the 19th century and is one of the most popular sauces for steaks worldwide, but is also delicious with grilled salmon.

For the Clarified Butter:  Put 150g of butter in a sauce pan and melt on a really low heat, scooping off the foam that appears at the top. You should see the milk separate from the rest (Fat). Once separated you should have a gold looking liquid (this is clarified butter), which can also be used to make Hollandaise sauce .




For the Bearnaise sauce : Chop 2 shallots and ½ bunch of tarragon and put half of it in a sauce pan with 100 ml of white wine vinegar, reduce the liquid on medium heat to a 1/3 of its original volume• Once reduced, strain the reduction into a bowl and throw away the shallots and tarragon• Pour the reduction back into the sauce pan and add the fresh tarragon and shallots• On a low heat add your egg yolk one by one while whisking, if it starts to scramble take it off the heat and whisk for a little bit to stop it from overcooking, cook the sauce until you get a mayonnaise like consistency• Turn the heat off, and slowly add the clarified butter while whisking, if it gets too thick add a little bit of warm water to loosen it and stop it from splitting. If it does split add a bit of warm water and whisk, which should bring it back.