Updated: May 16
Hey, you! What have you been eating lately? 😋
Say good-bye to boring side dishes and say "Bonjour!" to Gratin Dauphinois which sounds wayyyy harder than it is to make!
This is my go-to side dish whenever I cook a meat main dish such as beef steak, roasted chicken, or pork fillet to name a few. Many times I like to cook roasted beef and gratin dauphinois in the oven at the same time.
It is a pleasure to eat this dish as well as smell it as I'm preparing it. The garlic in the milk is just wonderful!
The addition of cream is optional. The milk gets creamy as it boils, but personally I like to add cream for my pleasure. 😁
Gratin Dauphinois is unbelievably easy to make and delicious, but on one condition. Use the right potatoes for gratin! The quality of any potato dish always relies on the kind of potatoes used. There is a specific potato variety for specific dishes. In France, it is usually indicated on the front of the potato sack. This kind of potato is the floury-type and keeps its shape, but also absorbs the milk-cream mixture.
Another tip (and this comes from my dad): when using cream in a dish, add a pinch of ground nutmeg. I confirm that it brings an excellent final touch!
1.5kg potatoes, peeled and sliced thinly
200ml cream (optional)
50g butter, cubed
2 garlic cloves, peeled and whole
A pinch ground nutmeg
Pour the milk in a deep pan.
Add the potatoes to the milk.
Add the garlic cloves.
Season with salt, black pepper, and a pinch of ground nutmeg.
Let it simmer for at least 20 minutes on medium heat.
Next, transfer to a buttered baking dish.
Top with cream and the butter cubes.
Season with salt as desired.
Bake in a 180 degrees Celsius preheated oven for at least 45 minutes.
Take out from the oven and wait for 10 minutes before eating.
Serve and enjoy! 😊