Looking for a tasty French winter side dish? Try my gratin Dauphinois!
This is a stick-to-the-ribs side dish willwarm you up on the coldest of winter days. Note that the authentic recipe does not call for any cheese. The fat in the milk and cream is enough to give the dish its unctuous goodness. The garlic clove, which should be rubbed on the dish before the mixture goes in, is essential. It makes a huge difference. As the dish cooks, the garlic seeps into the other ingredients, providing a mild and fragrant flavor. Serve the dish as a side with steak and a green salad. Though not very traditional, adding ham and leeks to the dish would make it more substantial and therefore great as a main course.
- 1 garlic clove, cut in half
- Butter, to grease and dot over the baking dish
- 800g waxy potatoes, scrubbed and unpeeled
- 100 ml cream
- 350 ml whole milk
- Pinch of nutmeg
- 1 teaspoon Dijon mustard (optional)
- Fine sea salt and freshly cracked pepper
Preheat the oven to 190 °C and rub an oval baking dish of about 27 x 18 cm with half a clove of garlic. Grease with butter. Cut the potatoes into very thin slices using a mandolin. Heat the cream and milk. Stir in the other half of the garlic (crushed), nutmeg, Dijon Mustard, salt and freshly cracked pepper. Add the potatoes and cook while stirring for approximately 10 minutes or until the milk and cream thicken enough to coat the back of a spoon. Remove the pan from the heat, pour the mixture into the baking dish, dot with butter and sprinkle with a bit more pepper. Bake for 40-45 minutes and serve.