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Potato Gratin (Gratin Dauphinois)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a very rich traditional French recipe for a special occasion. It goes very well with roast lamb or ham and with casseroles. It can be made in advance and finished off when needed.

This is a very rich traditional French recipe for a special occasion. It goes very well with roast lamb or ham and with casseroles. It can be made in advance and finished off when needed.

Ingredients

Serves: 4

Metric Cups
  • 800 grams potatoes
  • 2 teaspoons salt
  • black pepper (3 turns of the pepper mill)
  • 250 millilitres milk
  • 250 millilitres double cream
  • 1 clove garlic (peeled and very finely chopped)
  • 1 pinch of nutmeg (grated)
  • 30 grams butter
  • 28¼ ounces potatoes
  • 2 teaspoons salt
  • black pepper (3 turns of the pepper mill)
  • 9 fluid ounce milk
  • 9 fluid ounce heavy cream
  • 1 clove garlic (peeled and very finely chopped)
  • 1 pinch of nutmeg (grated)
  • 1 ounces butter

Method

Potato Gratin (Gratin Dauphinois) is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Peel the potatoes and slice finely into very thin rounds (in a food processor if possible). Dry them thoroughly with a tea-towel or kitchen paper, but do not wash them. Season them well in a large bowl, mixing in the salt and pepper with your hands.
  • Put the milk and then the sliced potatoes into a heavy-bottomed saucepan, bring to the boil, lower the heat and simmer gently, covered, for about 10 minutes.
  • Add the cream, the chopped garlic and the nutmeg. Continue simmering for 20 minutes (or until the potatoes are tender), taking care that the potatoes do not stick to the pan.
  • Finishing the dish: Preheat the oven to 180C/350F/Mark 4. Take the potatoes out of the pan with a slotted spoon and place in an ovenproof dish. Pour over the creamy liquid from the pan. Dot the potato mixture with butter and finish by cooking it for 20-30 minutes in the oven until the top is golden. If you prefer, you can put the mixture into 4 individual ovenproof dishes and cook for about 10 minutes. The cooking time will need to adjusted if you prepared the gratin earlier and the mixture is cold. NB: Not washing the potatoes leaves the outer layer of starch intact and, when it mixes with the milk and cream, it gives the dish its velvety texture.
  • Peel the potatoes and slice finely into very thin rounds (in a food processor if possible). Dry them thoroughly with a tea-towel or kitchen paper, but do not wash them. Season them well in a large bowl, mixing in the salt and pepper with your hands.
  • Put the milk and then the sliced potatoes into a heavy-bottomed saucepan, bring to the boil, lower the heat and simmer gently, covered, for about 10 minutes.
  • Add the cream, the chopped garlic and the nutmeg. Continue simmering for 20 minutes (or until the potatoes are tender), taking care that the potatoes do not stick to the pan.
  • Finishing the dish: Preheat the oven to 180C/350F/Mark 4. Take the potatoes out of the pan with a slotted spoon and place in an ovenproof dish. Pour over the creamy liquid from the pan. Dot the potato mixture with butter and finish by cooking it for 20-30 minutes in the oven until the top is golden. If you prefer, you can put the mixture into 4 individual ovenproof dishes and cook for about 10 minutes. The cooking time will need to adjusted if you prepared the gratin earlier and the mixture is cold. NB: Not washing the potatoes leaves the outer layer of starch intact and, when it mixes with the milk and cream, it gives the dish its velvety texture.
  • Tell us what you think

    What 1 Other has said

    • Knocks the socks off other recipes. Delicious!

      Posted by Deb1603 on 30th March 2014
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