Originally from the Dauphiné region in south-east France, this traditional dish is a must-try failproof recipe. My husband taught me how to make it, and now it becomes one of my favorite. Although it takes approximately one hour to get tender and juicy layers of potatoes, this recipe is an easy-peasy one, trust me!
3 large potatoes, peeled and thinly sliced.
200 ml cooking cream
Gruyère or Emmental cheese, grated (this will make the best flavour, but occasionally I also use plenty of cheddar, much cheaper :p)
salt and pepper to taste
- Spread butter on the base of the baking dish and put a layer of sliced potatoes.
- On each layer, add salt, pepper, and a sprinkle of cheese.
- Make the layers until all the sliced potatoes are used up.
- Cover the layers with the remaining grated cheese (I love cheese, so I always generously put lots of cheese on top, so when it is cooked, the cheesy crust will be my guilty pleasure as it is perfectly gratiné).
- Pour the cream and make sure that it is well distributed among the layers.
- Cook in an oven at about 180°C for 45 to 60 minutes with only lower source of heat, and put lower and upper sources of heat during the last 10 minutes of cooking time.
Voilà, gratin dauphinois is served, enjoy!
|Ready to be put in the oven|
|The melting cheese and cream..heaven!|
|a slice of gratin, anyone?|