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Potato casserole Gratin Dauphinois

Thin petals of tender potatoes with a light garlic flavor. Potato Gratin is the national French dish. It's quick and easy to prepare, and the result is always excellent. The recipe is from Fedor Evsevsky's book "Eating French".

potato casserole Gratin Dauphinois

Compost:

  • potatoes - 2 kg
  • sour cream - 330 ml
  • milk - 700 ml
  • garlic - 1 clove
  • nutmeg - 0,5 tsp.
  • salt, pepper - to taste

Cooking:

Cut the peeled potatoes into 2-4 mm circles.

Cut the potatoes into 2-4 mm circles.

potatoes for casserole

Rub half a garlic clove into a baking dish, pour milk and sour cream into the dish, add salt, pepper, nutmeg and chopped garlic. Stir the mixture well. In the original recipe there is no nutmeg, but it improves the flavor of the casserole very well, so it is welcome.
Place potato circles in the mold, "peel" them from each other, so that all the potatoes were completely covered with sour cream-milk mixture.

potato casserole

Bake the gratin in a preheated oven at 180 degrees until cooked through - about 1.5 hours, until a crust forms. If the top starts to burn, cover with foil.

potato gratin

Allow the gratin to infuse for 10 minutes before serving.
No cheese or eggs are added to the original Dauphinese casserole, as it would then turn into a Savoy casserole.

Bon appetite! 

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