Gratin Dauphinois
(Scalloped Potatoes or Potatoes au Gratin)

by the Webmaster

Serves: 6. Preparation time: 30 minutes. Cook time: 1 hour.

Gratin Dauphinois


• Preheat the oven to 400° F. Wash, peel and rewash the Potatoes and wipe dry. Thinly slice them (10 slices to the inch).

• Peel the Garlic Clove and remove the germ from the center, then cut the Clove in half. Rub the inside of a baking dish with the Garlic. Save the halves. Place the Potato Slices in the baking dish in layers, slightly overlapping each other. Season each layer with Salt and Pepper. Set aside.

• Now chop the used Garlic Clove Halves and place them in a saucepan on the stove, adding the Milk and Cream. Add a pinch of Salt and the Nutmeg. Stir and heat until it comes to a light boil. Pour the liquid mixture over the Potato Slices insuring all are full covered. No slice should show above the liquid. Cut the Butter into small pieces and distribute them randomly on top of the mixture.

• Bake at 400° for 1 hour or until the top is dark golden brown and the mixture is not soupy. Let cool on a rack for 15 minutes, serve in the baking dish on the table on a hot plate with a serving spoon.

"Gratin Dauphinois" - Pronounced "Gra-tahn Doe-fin-wah". In the new world we would refer to the dish as Scalloped Potatoes or Potatoes au Gratin. It originated in the ancient Dauphiné region about 1788, near Grenoble in south-eastern France. The key is rubbing the dish with the Garlic. Sometimes Gruyère Cheese (Gratin Savoyard) or Porcini Mushrooms (Gratin Bordeaux) are added to the liquid. Restaurants usually serve this in a small casserole dish as one portion for two people. It can also be made in 6 ceramic cups for individual servings. This is a classic French dish, not to be missed.


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