Gratin Dauphinois
“Le Gratin Dauphinois” has been a staple at Le Petit Citron since we first opened in 2018. We use an old family recipe, involving thinly sliced red potatoes, thyme, bay leaf, nutmeg & a good pinch of seasoning!
Potatoes au Gratin or Gratin Dauphinois was first served during a state dinner held by Charles-Henri, the Duke of Clermont-Tonnerre and Lieutenant-general of the Dauphiné region in France in 1788.
INGREDIENTS
• 1kg Red potatoes
• 1/4 bunch of thyme
• 4 bay leaves
• 300 ml (10 fl oz) pure cream
• 200 ml (6.8 fl oz) milk
• 25 g (0.9 oz) butter
• 2 cloves garlic
• 1 tbsp salt
• 2 tsp pepper
• 1 tsp nutmeg
METHOD
- 1. Wash and peel the potatoes, then slice them using either a mandolin or a food processor into 3 to 4-millimeter thick slices. Once sliced, set them aside in a bowl without washing to preserve the starch, which will blend with the cream and act as a binding agent, causing the potatoes to stick together.
- 2. Peel the garlic cloves. Then, use the garlic clove to rub the inside of your dish and generously coat it with butter. Once well-coated, set the dish aside. In a saucepan, mix the cream and milk thoroughly and set aside.
- 3. Using a small ladle, pour a small amount of the cream mixture at the bottom of your dish. Fill the dish with one layer of sliced potatoes, ensuring you cover the entirety of the dish. Season the top of the potatoes with salt, pepper, and a little nutmeg. Add a second layer of potatoes on top, season again, and repeat the process until you use all the sliced potatoes. For each layer, you can add a little cream between the potatoes. Finish by pouring the remaining cream over the top, ensuring it just about covers the top layer of potatoes.
- 4. Place the potato gratin in the oven on the middle tray, cover with foil and bake for 120 at 160 °C (300 °F). 10 minutes before remove foil and allow the gratin to brown.
- 5. Once cooked, let the gratin cool down for an hour before serving.