Tonight’s traditional dinner: Gratin Dauphinois Recipe

I shamelessly admit that a considerable amount of the time spent here is consumed by eating, and eating well while at it. A happy stomach eqauls good academic results, is my justitification.

So, tonight was a traditional French dish, well known beyond France. We had it with a good bottle of red served with courgette and carrot. Great home made food for sub-zero temperature eating!

The recipe’s below…


800 g potatoes
25 cl whole milk
50 cl de crème fraîche (30 + 20)
1 large knob of butter
3 garlic cloves

Wash, peel and the potatoes in approximately 3 mm thick slices. Do not rinse after slicing.
Place them in a saucepan along with 25 cl milk (whole milk if available), a large knob of butter, salt, pepper and nutmeg.
Bring to a boil then lower the heat slightly and continue to cook for about 10 minutes.
Stir from time to time with a spatula to avoid sticking to the pan.
Potatoes will be coated with a cream.
Then add 20 cl of crème fraîche.
Leave to cook on low heat for about 10 minutes.
Remove from the heat, add garlic.
Delicately place the potatoes in a gratiné pan.
Level the surface and leave to cool so that flavours blend.
Bake at 180° for 20 to 30 minutes.
Serve in the baking pan.
The true gratin dauphinois are not victim to grated cheese.
For those who like it with cheese, before baking, place a layer of grated swiss cheese between each layer of potatoes. Finish with the cheese on top.