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Before starting this Gratin Dauphinois recipe, make sure you have organised all the necessary ingredients.
...and slice the potatoes into 3mm thick slices. For this step, we recommend using a Japanese mandoline for an easier and quicker process. (Mind you fingers!)
Do not wash the potatoes once they have been sliced.
Place them in a saucepan, together with 30cl of milk, 30cl of crème fraîche,...
...butter, chopped garlic, salt, pepper and ground nutmeg.
Bring to a boil...
...then lower the heat a little and continue cooking for about 8 minutes. Stir gently with a spatula to ensure the preparation doesn't stick to the pan. The potatoes should now be coated with cream.
Arrange the potatoes in a gratin dish. Level the surface and leave to cool so that all the different flavours blend.
Add 20cl of crème fraîche.
Cook in a preheated oven at 180°C (gas 4) for approximately 15 minutes. (With the tip of a knife, check if the potatoes are cooked.)
Remove from the oven when the surface is brown. Serve in the gratin dish.