AMADEUS Inspirations
Gratin Dauphinois
A touch of southern France on your plate - the classic gratin dauphinois delights with its delicate sophistication and French elegance. Treat yourself to this culinary moment and bring a piece of Provence into your kitchen.
Ingredients
2 lbs (900 g) waxy potatoes
1 2/3 cups (400 ml) heavy cream (US) / double cream (UK)
3/4 cup (200 ml) whole milk
2 cloves garlic
3 1/2 tbsp (50 g) butter
Salt, pepper, and nutmeg to taste
1 1/2 tbsp (20 ml) white vinegar
1 red chili pepper
5 basil leaves
3 1/2 tbsp (50 ml) extra virgin olive oil
Salt, pepper, and a pinch of sugar
Instructions
Peel the potatoes and slice them thinly (about 1/8 inch or 2-3 mm thick). A mandoline is ideal for getting even slices. Mince the garlic. In a saucepan, combine the cream, milk, and garlic. Season with salt, pepper, and a pinch of nutmeg. Gently warm the mixture over low heat, but do not let it boil. Grease a large, shallow baking dish with butter. Begin layering the potato slices evenly in the dish. After each layer of potatoes, pour a bit of the cream mixture over the top. Continue layering until all potatoes are used. Dot the top with small pieces of butter. Preheat the oven to 320°F (160°C). Bake the gratin for about 1 1/2 hours, or until the potatoes are tender and the top is golden brown. Let the gratin rest for a few minutes before serving to allow it to set.
This dish is the perfect accompaniment to meat dishes such as lamb or beef, but also tastes great on its own with a fresh salad and a glass of wine from the Rhône region, such as a full-bodied Côtes du Rhône.