FRIJE

Instructions

• 1.   Preheat the oven to 160°C (320°F).
• 2.   Prepare the dish: rub the bottom and sides of a gratin dish with the garlic clove cut in half, then generously butter.
• 3.   Peel the potatoes, then quickly wash them (to remove surface starch but without soaking them). Carefully dry them with a clean towel.
• 4.   Cut the potatoes into thin slices about 2 to 3 mm thick, using a mandoline or a sharp knife.
• 5.   In a saucepan, pour the cream and milk. Add a pinch of salt, pepper, and, if desired, nutmeg. Heat gently until simmering.
• 6.   Add the potato slices to the hot mixture and cook for 10 minutes over low heat, stirring gently to avoid breaking them.
• 7.   Pour the mixture (potatoes + cream) into the gratin dish. Smooth the surface with a spatula.
• 8.   Bake for about 1 hour 15 to 1 hour 30, until the top is nicely golden and the potatoes are meltingly tender.
• 9.   Let it rest for 10 minutes before serving so the gratin sets well.

Notes & Suggestions

• Some tips for a successful Dauphinois gratin
  
  Do not add grated cheese: the authentic Dauphinois gratin does not contain it (even though it's delicious, it's no longer the traditional recipe).
  
  Choose firm potatoes: they hold up well during cooking.
  
  Slow cooking is essential to achieve a melting and homogeneous texture.
  
  You can prepare the gratin the day before, let it cool, then gently reheat it in the oven before serving: it will be even better!
  
  For a lighter version, replace half of the cream with milk.

Nutritional information *

Reference

• www.legratindauphinois.fr/