Here’s a classic recipe with guaranteed success for a creamy, delicious and easy-to-prepare gratin dauphinois (gratin with potatoes, onion, garlic cream, whole milk and nutmeg)! Enjoy!
French style Gratin potatoes
Ingredients
- 2 kg potatoes
- 1 big yellow onion
- 6 garlic cloves
- 40 cl 30% fat liquid sour cream
- 1 L whole milk
- Nutmeg
- Paprika
- Pepper & salt
- 50-100g Grated Gruyère cheese
- Butter optional
Instructions
- Peel, rinse and finely chop the potatoes.
- Halve garlic cloves.
- Chop onion into strips.
- In a large saucepan, bring the milk to the boil with nutmeg.
- Once the milk is boiling, add the potatoes, lower the heat slightly and simmer for ten minutes.
- Preheat the oven to 180°C.
- Butter a large gratin dish. Using a skimmer, lay out the potatoes (with the garlic and onion).
- In a bowl, pour about half the milk remaining in the saucepan. Add the liquid cream, and season with a hint of nutmeg, paprika, pepper and a little salt.
- Pour the cream + milk mixture over the potatoes. Sprinkle with grated cheese and a few knobs of butter, if you like.
- Bake for at least 45 minutes. Check the gratin with the tip of a knife: the potatoes should be very soft and easily pierced.
Notes
You can also try this recipe with other vegetables (in combination or not with other vegetables): sweet potato, parsnip, celeriac, butternut, for example…
Il à l’air appétissant !