The very first « Gratin dauphinois » I have made wasn’t exactly like I wanted it to be!!!!! It was years ago and I still remember it, the milk and the cream overflowed, the cooking was terrible and there were way to much liquid! I tried again (a lot) and a few years ago, I had the oportunity to talk with a chef. I asked him what was so special with his technique, how did he get a tasty gratin, meltingly soft popatoes with totaly wrapped liquid…
Some people would say that it’s not the right way to make a « gratin dauphinois », but since I use this chef method, I have never failled a gratin and it’s always delicious! Yet, other than the technique, you have to carefully choose your potatoes : their flesh have to be able to melt in mouth, so choose a Monalisa, Nicola, Agatha kind of potatoes… Also choose for your taste, because every potatoes are different : for my gratin, I use Samba, not only for the funny name but for the hazelnut aftertaste!
You can eat your gratin with salad and grilled meat.
For 6 persons, you’ll need :
- 1,5 kg of peeled and finely chopped potatoes
- 500 ml of cream (2,10 US cup)
- 300 ml of milk (1,3 US Cup)
- 3 garlic cloves
In a saucepan, put the cream, the milk and the crushed garlic cloves. Salt and add the chopped potatoes. Bring it to boil.
Cook it for half an hour, potatoes have to be cooked but hard. Preheat the oven thermostat 200°.
Grease the gratin plate and rub it with a garlic clove. Gently put the mix (of the saucepan) into the plate. Add a few pieces of butter on the top.
Let it cook for 35 min in the oven thermostat 7.