Easy Gratin Dauphinois
My cooking is always simple and, as fast as possible. All I cook, you can cook too. This gratin dauphinois is not a simple potato gratin. It's THE gratin Dauphinois. Come on into my french cuisine :) Your oven must be preheated at 150°C (Th 5 / 300°F).
Provence region, France
- potatoes floury (2 kilograms)
- light cream (120 centilters)
- cloves of garlic (2)
- nutmeg powder (1/4 teaspoon)
- butter (1 little "nut")
- salt and pepper
In a bowl, pour the cream, the nutmeg and press one clove of garlic, salt and pepper and whisk it.
Peel the potatoes and cut them in thin slices.
Very important point : Do not wash potatoes when they are peeled. We need the starch they contain
Rub the dish with the second clove of garlic first and with butter in second.
You can press the rest of the garlic in your mixture
Arrange the potatoes slices as you can. No matter.
Pour the cream. It must cover the potatoes almost to the top.
In the oven for 1 hour and 30 minutes minimum ! It must cook a long time and slowly.
After 1h30, you stop the oven but let the dish in it for 30 minutes more.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.