Welcome to my kitchen ! Today, I’m finally sharing my ultimate secret for an incredibly creamy and “melting” Gratin Dauphinois. This is the authentic French family recipe that everyone loves 🥔
🛒 Ingredients :
– Potatoes : 2.2 lbs Use a firm variety like Yukon Golg
– The Liquid Base (700ml total) : A mix of Whole Milk and Heavy Cream (3 cups total)
– Garlic : 2-3 cloves
– Seasoning : Salt, black pepper, and a generous pinch of freshly ground nutmeg
– Butter : A small amount to grease your baking dish
The Recipe Steps
1- Preparation🧑🍳 : Slice the potatoes into thin, even rounds
2- The Secret Step ( Pre-cooking) : In a large pot, place your potato slices and cover them with the mixture of milk and heavy cream
3- Seasoning the base : add the minced garlic, salt, pepper, and nutmeg directly into the liquid. This allow the potatoes to be infused with all the flavors right from the start
4- Simmers : Let them simmer gently for about 10 mn
5- Baking : Transfert everything to a buttered baking dish. Bake at 350°F for about 1,30 hour until the top is golden and the potatoes are perfectly soft.
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