Gratin Dauphinois
================= 2024-03-09 *


Inspired by the book of Fredy Girardet: La cuisine spontanée, p230.

Comment: No cheese in the gratin dauphinois (see below). The best way to prepare potatoes is to use a mandolin, set to 2 mm, but not everyone has one. It is then necessary to use dexterity and cut them with a knife into regular slices of 2 to 3 mm. It is also possible to use a grater with large slits or a kitchen robot with a blade with slits.
For the milk, if possible use whole milk and for the cream, use real cream. If not possible, use only half the quantity of cream.
As for the salt, use enough, however, 2 flat teaspoons should do the trick for 4 people.
For the cheese, although it is not part of the recipe, it is of course possible to sprinkle the gratin with grated cheese, before putting it in the oven. In this case, use a cheese that is not too strong so that it does not dominate the taste of the gratin.

4 people

Ingredients:
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1+ kg potatoes (floury, agria, Yukon Gold)
6 dl (whole) milk
3 dl cream (35% MF)s

2+ garlic cloves
Cayenne pepper
Nutmeg
butter
salt


Preparation:
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Wash and peel the potatoes.

In a saucepan large enough to hold all the potatoes, and if possible non-stick, heat the milk, and half the cream. Salt, a little cayenne pepper and nutmeg. Chop or grate the garlic. Ensure that the mixture is fairly well seasoned as it will salt the potatoes.

Slice potatoes into thin slices (~2 mm). Add to the milk mixture and cook for 5 minutes, stirring gently.

Rub the gratin dish with a garlic clove (opt), the butter it, pour in the potatoes and the cooking liquid. Add the remaining cream (opt).

Place a few knobs of butter on top and put in the oven for 90 minutes at 160C (320F).