Baked potatoes in cream and garlic (Gratin dauphinoise)
4 servings
85 minutes
Gratin dauphinoise is a refined dish from French cuisine, originating from the Dauphiné region. Its history dates back to the 18th century when peasants used available ingredients to create a nourishing and flavorful dish. Thin slices of potato are baked in delicate cream with aromatic garlic, forming a creamy, rich texture. Butter adds a rich flavor, while a thin layer of golden crust makes each serving unforgettable. This dish pairs perfectly with meat dishes or fresh green salad but also provides gastronomic pleasure on its own. The taste of gratin dauphinoise is a blend of creamy softness, garlicky spice, and potato comfort that creates an unmatched aroma of homey warmth.
1
Thinly slice the potatoes using a mandoline. Rinse several times under cold water to remove excess starch. Dry well by laying them out in a single layer on a work surface.
- Potato: 500 g
2
Grease the dish with butter. Layer potatoes, sprinkle with garlic, add salt and pepper, and top with pieces of butter. Repeat layers until the dish is full, with the last layer being potatoes.
- Potato: 500 g
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
- Butter: 50 g
3
Carefully pour in the cream and let it sit for 15 minutes. Cover with foil and place in a preheated oven at 160 degrees for about 1 hour. Remove the foil and lightly brown.
- Heavy cream 35% fat: 200 ml
