Get a Flight Credit worth up to If any dish typifies Grenoble and the French Alps region, it has to be the Gratin Dauphinois. This inexpensive, easy to make and delicious dish goes well with roast chicken , pork, veal , game, a tossed green salad or just steaming hot served all by itself! Keep in mind, that though there are many versions of this well know recipe, a “real” Gratin Dauphinois never, ever has cheese added to it!
Ingredients:
• Potatoes ≈ 2 Lbs
• Garlic (two cloves)
• Heavy Cream ≈ about 1 quart or enough to cover all of the potatoes
• Butter (about 1 stick)
• Nutmeg (pinch – optional)
• Salt, pepper to taste
Preparation:
• Butter the bottom of a large baking dish. Earthenware is best, but glass will do.
• Wash and peel the potatoes, then thinly slice them either with a food processor or by hand. Do not rinse the potatoes after they have been sliced, use them right away or they will turn brown.
• Thinly slice the garlic and sprinkle a few slices on the bottom of the buttered dish.
• Arrange the sliced potatoes in the dish, sprinkle a tiny bit of grated nutmeg on them along with the salt and pepper.
• Cover the potatoes with cream and a few small dollops of butter. Repeat this sequence until the dish is full, making certain that the final layer is completely covered with the cream; taste for salt at this time by swirling a finger in the cream mixture- add more if needed before baking.
• Bake the gratin in a preheated 178°c (350°f) oven for around 1.5-2 hours or until the potatoes are easily pierced with a fork. Turn the heat down a bit for the last 30 minutes if the potatoes have completely browned.
Serve with your favourite roast and (or) a tossed green salad!
Bon appétit!
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