Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern 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 la dauphinoise. 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.
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
Ingredients
1200 g Potatoes
400 ml Heavy Cream (±30%)
200 ml Whole Milk
2 pt Garlic
4 Sausage(spekacek)
200 g Cheese(gouda)
100 g Parmesan(or similar hard cheese)
5 Eggs
2 Pinches of Nutmeg
Directions
Preparation
1
- Slice the sausage. Clean the garlic. Grate the cheese. Set aside.
- Clean potatoes and slice them thinly to 2-3mm.
- Hard-boil the eggs and slice them.
Pre-cook Potatoes
2
- Place sliced potatoes in to the pot, include all the cream.
- Add mashed garlic, few pinches of salt, pepper and nutmeg.
- Mix well, make sure all potatoes are submerged.
- Cook on low till simmering approx 10-15 minutes.
Prepare Tray
3
- Reserve half of potatoes for top.
- Transfer potatoes including cream to the oven safe tray with higher edges.
- Add layer of sausages then layer of eggs and top with remaining potatoes to cover.
Gratin
4
- Place in the middle rack and cook for 220C for 30 minutes.
- Then lower to 180 and continue to cook for 15-20 minutes.
Ingredients
1200 g Potatoes
400 ml Heavy Cream (±30%)
200 ml Whole Milk
2 pt Garlic
4 Sausage(spekacek)
200 g Cheese(gouda)
100 g Parmesan(or similar hard cheese)
5 Eggs
2 Pinches of Nutmeg
Directions
Preparation
1
- Slice the sausage. Clean the garlic. Grate the cheese. Set aside.
- Clean potatoes and slice them thinly to 2-3mm.
- Hard-boil the eggs and slice them.
Pre-cook Potatoes
2
- Place sliced potatoes in to the pot, include all the cream.
- Add mashed garlic, few pinches of salt, pepper and nutmeg.
- Mix well, make sure all potatoes are submerged.
- Cook on low till simmering approx 10-15 minutes.
Prepare Tray
3
- Reserve half of potatoes for top.
- Transfer potatoes including cream to the oven safe tray with higher edges.
- Add layer of sausages then layer of eggs and top with remaining potatoes to cover.
Gratin
4
- Place in the middle rack and cook for 220C for 30 minutes.
- Then lower to 180 and continue to cook for 15-20 minutes.