Gratin Dauphinois

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.

 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

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.