Gratin Dauphinois

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Once tasted, never forgotten. In this superlative version of Gratin Dauphinois, the potatoes are simmered in milk, then cooked again, in cream this time, to inimitable melting softness (I use the leftover milk for soup.) I prefer this gratin quite plain, but a little bit of garlic can be rubbed in the dish before adding the potatoes and sprinkling them with genuine Gruyère. Using the authentic cheese makes all the difference, and you need only a small amount. Most important, be sure to use