TABELIAAUTHENTIC RECIPE
Gratin Dauphinois
The traditional potato gratin of the Dauphiné region. In its local definition it contains no cheese at all, only potatoes, milk, cream and garlic. The starch in potatoes that have not been rinsed binds the sauce, with parboiling in milk and baking in cream producing a unified whole. Add cheese and it becomes a different dish from neighboring Savoy: that boundary is the mark of this dish’s authenticity.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- Floury potatoes (Danshaku type)A floury variety such as Danshaku. As the potatoes soften and begin to break down, their starch thickens the sauce. Slice 3mm thick and do not soak in water.1000 g
- MilkUse whole milk.500 ml
- Cream (at least 35% fat)Do not use vegetable-based whipping cream, which separates easily.300 ml
- GarlicRub the cut face of half over the gratin dish; crush the remaining half and add to the milk.1 clove
- Unsalted butterFor greasing the gratin dish.10 g
- SaltAdd to the milk.1 tsp
- Nutmeg0.5 tsp
- White pepper0.5 tsp
Method
Slice the potatoes and prepare the dish
- 1 Peel 1kg potatoes and slice 3mm thick. Do not rinse or soak after slicing: the surface starch binds the sauce.
- 2 Halve 1 garlic clove and rub the cut face all over the inside of the gratin dish to impart its aroma. Crush the remaining half with the flat of a knife.
- 3 Butter the inside of the dish with 10g butter.
Parboil the potatoes in milk
- 1 Put 500ml milk, the crushed garlic, 1 tsp salt, 1/4 tsp nutmeg and 1/4 tsp white pepper in a heavy saucepan over medium heat.
- 2 Just before it boils, add the potatoes and parboil for 10 minutes over medium-low heat, stirring occasionally from the bottom to prevent sticking.
- 3 Meanwhile(While the potatoes parboil, begin preheating the oven to 160°C.)
Ready when
Proceed when the milk has thickened slightly and the potato edges are a little translucent.
Fill the dish and add cream
- 1 Transfer the potatoes with all their milk to the gratin dish and level the surface.
- 2 Pour 300ml cream evenly over the top and gently shake the dish to distribute it.
Bake the gratin
- 1 Bake at 160°C for 50–60 minutes.
- 2 It is ready when the surface is deep golden and a knife slides easily into the center.
Rest to set the layers
- 1 Remove from the oven and rest for 10 minutes.
- 2 Serve when the cream has settled and the layers hold together when portioned.
About this dish
Dauphiné, in southeastern France overlooking the Alpine mountains, is known for its cool climate and potato cultivation. Gratin dauphinois, named after the region, is one of its best-known traditional dishes.
It first appears in records in 1788, on the menu of a dinner honoring officials in Dauphiné. Since then, it has sat at the heart of family gatherings as an accompaniment to Sunday lunch roasts.
Although now a staple in bistros and homes throughout France, in Dauphiné itself the absence of cheese still defines the dish. This composition, complete with potatoes and dairy alone, is passed down as a source of regional pride.
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