Gratin Dauphinois is a side dish from south east of France, from a region called Dauphine. I usually make this dish along side a protein heavy main dish. It could also be the side dish along side a turkey dinner for a big event like Thanksgiving. So lets cook together and have some fun! 🙂
This recipe makes 1 casserole (8 in by 8 in).
Ingredients
- 4 medium Russet Potatoes
- 1 liter or 1/2 gallon of Milk
- 1 cup Heavy Cream
- 3 Garlic Cloves (crushed)
- Mozzarella (shredded)
- Parmesan (shredded)
- White Pepper
- Nutmeg
- Salt
Making the Gratin Dauphinois
I started by peeling the potatoes and sliced them to 2 millimetre or 1/16 inch thick round slices. I then placed them in a pan and covered them with milk and placed the pan on medium heat. I added the garlic, nutmeg, white pepper, and salt and let it boil for 15 min. I strained the potatoes out of the milk and layered them in the baking pan. I added my heavy cream to the milk and let them simmer until they started to thicken. Once they started to thicken, I poured them on top of the potatoes in the baking pan. I placed it on the middle rack of an oven preheated to 400 degrees Fahrenheit or 205 degrees Celsius for 20 minutes. After 20 minutes, I removed my pan and spread my Parmesan and Mozzarella cheese on top. I placed it back in the oven and set it to broil for another 7 to 10 minutes. I removed it from the oven and let it rest for 10 minutes before serving. We enjoyed it with some Pesto Steak Bites. It was really Delicious!
Enjoy! 🙂
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