I love this recipe for Gratin Dauphinois by Florence Rebattet, chef, founder of En Cuisine Cooking School, and finalist of Gordon Ramsay’s ‘Future Food Stars’ (series 2). Potatoes are a typical English comfort food. And in France Gratin Dauphinois is also a winter staple. Here, Flo uses a Family recipe from Grenoble, including the warming ingredients of garlic and nutmeg. Includes step-by-step recipe photos and a “little chef tip”.
“This is a typical dish from Savoie in France and is regularly eaten over the winter. The recipe below is from my mother-in-law who lives in Grenoble.”
This recipe is suitable for children (with adult supervision, if necessary) and is one of the many recipes Flo teaches children at En Cuisine Cooking School.
Florence Rebattet, chef, founder of En Cuisine Cooking School En Cuisine
Preparation time: 40 minutes
Cooking time: 1 hour
Gratin Dauphinois
Ingredients for 4 servings: Utensils:
- 1kg of potatoes * Chopping board
- 1 litre of double cream * 1 big knife
- 5 garlic cloves * 1 peeler
- Salt and black pepper * 1 grater
- 1 tsp grated nutmeg
Step-by-step recipe
- Wash the potatoes and peel them. Keep the skin in a separate bowl. (These can be fried later to avoid wasting them.)
- With your knife slice your potatoes (1cm thickness), using the bridge technique.
- Peel your garlic cloves. Chop them into small pieces and then crush them using the blade of your knife.
- Put some crushed garlic in the bottom of your pot and rub it all around.
- Pour some double cream into the pot, sprinkle in some salt, black pepper and grated nutmeg.
- Lay the potatoes on the cream until covered then pour more cream and seasoning. Repeat until you don’t have any more sliced potatoes.
- Put in the oven at 190 degrees for 1 hour.
Little chef tips:
The quality of the potatoes is very important. Don’t use jacket potatoes as the texture won’t be good when cooked. Instead use potatoes for frying. Belle de Fontenay and Desiree are the best varieties for the Gratin Dauphinois.
