Gratin dauphinois

Ingredients to serve 8 people:

3 lb of potatoes (about 8 or 9 large potatoes)
2 cups of milk
salt, pepper and nutmeg
2 Tbsp of butter
3 cloves of garlic crushed
bouquet garnis (bay leaf, thyme, parsley)
1 cup of crème fraîche
1 cup Swiss cheese

  • Peel and clean the potatoes.
  • Cut them into thick slices.
  • In a large pan melt the butter and slightly cook the garlic in it.
  • Add the potatoes.
  • Put in the bouquet garnis, salt, and pepper.
  • Cover and cook gently for 5 to 10 minutes
  • In the meantime heat the milk and add a pinch of nutmeg.
  • Pour the hot milk on the potatoes and cook slowly for 15-20 minutes or until potatoes are barely tender.
  • Discard the bouquet garnis.
  • Take 2 oven-proof dishes and put 1/4 cup of crême fraiche at the bottom of each dish.
  • With a slotted spoon divide the potatoes between the 2 dishes.
  • Divide the remaining milk between the two dishes.
  • Divide the rest of the crème fraîche on top of each dish and sprinkle the cheese on both.
  • Put in the oven at 375°F until brown on top (about 15 to 20 minutes).

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