Potato Gratin (Dauphinoise)

Name: Potato Gratin (Dauphinoise) - Sorina I.
Ingredients: Potatoes 300 ml milk * 50 g butter + butter for greasing the tray 150 g cheese ** salt pepper nutmeg garlic (optional)

Salad - Potato Gratin (Dauphinoise) by Sorina I. - Recipia

To prepare a culinary delight that will please the taste buds, we will start with a simple and savory recipe for gratin potatoes that will surely become a family favorite. We begin by preparing the baking dish, using a crushed clove of garlic mixed with a little butter to grease its surface well. Although I chose not to use garlic, it adds a flavorful taste that is worth trying. After greasing the dish (an ideal size of 26x18 cm), we take care of the potatoes. We peel the potatoes and, using a mandoline, slice them as thinly as possible to achieve a uniform and pleasant texture. We start layering the potatoes in the dish, sprinkling salt and pepper between the layers, making sure that each slice is well-seasoned. Next, we take care of the creamy mixture that will make our dish truly special. We heat the milk together with the butter, being careful not to bring it to a boil. This step is essential, as we are replacing the heavy cream and unfermented sour cream from the traditional French recipe. We also add a pinch of nutmeg, which will provide a subtle yet distinct aroma. When the butter is completely melted, we carefully pour the milk around the edge of the dish, making sure not to cover the potatoes but just to hydrate them. If you prefer to use sour cream, first add 200 ml of unfermented sour cream, then top up with milk, ensuring that the liquid layer reaches the level of the potatoes without completely covering them. In this recipe, I chose to use Gouda cheese cut into cubes to add extra flavor, but you can also use Emmental cheese or any other type of cheese you prefer. After adding the cheese, it’s time to bake the dish. We cover the dish with aluminum foil and place it in the preheated oven at 200°C for the first 30 minutes. This will allow the potatoes to cook evenly. After this period, we remove the foil and continue baking, letting the dish gratin beautifully until the surface becomes golden and appetizing. Once the gratin potatoes are ready, we let them cool slightly before slicing. This dish can be served as a main course or as a side dish to meat, making it a perfect choice for family meals or special occasions. Enjoy every bite and savor the enticing flavors!

Ingredients

Potatoes 300 ml milk * 50 g butter + butter for greasing the tray 150 g cheese ** salt pepper nutmeg garlic (optional)

Potato Gratin (Dauphinoise)

Ingredients

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