Location: Home > food > D is for Dauphinois: Gratin Dauphinois
D is for Dauphinois: Gratin DauphinoisPosted Jan 18th 2006 1:34PM by Nick VagnoniFiled under: Dinner, Vegetables, Dairy, Recipes, Magazines, Baking, Brought to you by the letter DGratin dauphinois is, perhaps, the most satisfying side dish I know how to make. I first saw it in the
August/September 2003 issue of Saveur. It caught my eye, as there were only six
ingredients and the recipe was quite short. The first time I made it, I was still in college and one of my dorm-mates
declared that we should make it daily just to have the smell of nutmeg and cream wafting through the room.Preheat your oven to 275. Arrange 2 pounds of peeled and thinly sliced russet potatoes in slightly
overlapping layers in an 8-cup gratin or baking dish. Mix 1.25 cups whole milk and 1.25 cups
heavy cream and pour over potatoes to cover. Bake for an hour. Remove pan from the oven and season liberally
with salt, pepper and freshly grated nutmeg. Bake for another hour to an hour and a
half, until the liquid is thick and bubbling and a golden brown crust has formed on top. Some of the slices
of potato will be quite crisp, almost like potato chips. I've since seen other versions of this recipe, including a
version from Elizabeth David that includes garlic. I'm not really sure that that's necessary, and Saveur's version is
so good that I've never been tempted to try anything else. [Photo: Nick Vagnoni]
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