|Total Time||2½ hours|
Just as every Provençal cook has his or her own way of preparing bouillabaisse, so will every Dauphiné home cook have his or her version of this most famous of all French potato gratins. On the website gratindauphinois.com, there are more than 200 recipes deemed acceptable to the residents of the Rhône-Alpes region of France, where Dauphiné is located.
In my version, thinly sliced potatoes are bathed in an egg-enriched cream and then piled into a gratin dish. A tip I learned from the website: Bake the gratin, let it stand for at least 15 minutes, and then reheat it before serving. The second heating makes the gratin taste even better.
|1||garlic clove, halved|
|1½||cups whole milk or half-and-half|
|1½||cups heavy cream|
|1||cup shredded Emmenthaler, Gruyère, or Comté cheese (about 3½ ounces)|
|½||tsp. freshly ground black pepper|
|¼||tsp. grated nutmeg|
|2½||lb. Yukon Gold potatoes, peeled, thinly sliced, rinsed, and patted dry|
Some cooks, particularly in the Vercors near the Drôme in eastern France, make this dish differently. There the potatoes are simmered in milk — with no cream — until they are just tender but still quite firm a day in advance. They are then left to soak in the hot milk overnight. The next day the milk is drained off and the potatoes are arranged in a gratin dish, covered with cheese and butter, and baked quickly in a hot oven until golden brown.
This content is from the book Mediterranean Clay Pot Cooking by Paula Wolfert.
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