Gratin Dauphinois

While we think of gratin as cheese and breadcrumbs on top, gratin in French means crust and/ or browned, so this potato dish from the former Dauphine province in theh southeast of France (former capital was Grenoble) is so called because of its crust.

Ingredients: 

• 1kg potatoes
• 2 cloves garlic
• 100 ml milk
• 5 oz gruyere cheese (can make without)
• 300 ml double cream (or half creme fraiche)
• nutmeg, salt and pepper
  

• Slice the potatoes into thin slices, rinse in cold water, drain and dry
• Put one layer of potatoes in a greased dish then sprinkle with crushed garlic, grated cheese (saving some for top) and seasoning, continue layering.
• Pour the cream and milk mix over the top and sprinkle with remaining cheese.
• Put the dish in the oven and cook for 1 hour at 180 ºC.  

About Us

Rent Our Properties

Property Purchasing Information


Online Shop


Platine Members

Events