What's the real recipe for gratin dauphinois?

Gratin dauphinois takes its name from the Dauphiné region. A dish with rural roots, based around three simple ingredients: potatoes, milk and cream.

The recipe for gratin dauphinois may vary slightly from region to region, but the key is to layer the potatoes with a cream and milk-based preparation.

Then simply bake in the oven until creamy and golden brown.

Recipe: How to make a successful home-made tartiflette?

Here's a simple recipe to make a delicious gratin dauphinois at home:

Ingredients

• 1 kg potatoes (firm-fleshed variety, such as au gratin potatoes)
• 2 garlic cloves (optional)
• 500 ml double cream
• 500 ml whole milk
• Butter
• Salt and pepper
• Grated nutmeg (optional)

Instructions

1. Preheat your oven to 180°C (350°F).
2. Peel the potatoes and wash them thoroughly. Cut them into thin slices about 2 to 3 mm thick. If you wish, you can rub a gratin dish with a clove of garlic to add extra flavour.
3. Generously butter a casserole dish.
4. Arrange a first layer of potatoes in the gratin dish.
5. In a saucepan, heat the crème fraîche, milk, crushed garlic (if using), a pinch of salt, pepper and perhaps a little grated nutmeg. Bring to the boil, then remove from the heat.
6. Pour some of this mixture over the potatoes in the casserole dish.
7. Continue layering the potatoes and cream-milk mixture until all the ingredients have been used up. Make sure the potatoes are well coated with the sauce.
8. Place the dish in the preheated oven and bake for around 45 minutes to 1 hour, until the potatoes are tender and the surface is golden and crispy.
9. Serve gratin dauphinois hot with meat, poultry or as a main course, as you prefer.