Gratin Daupinois or potato gratin as we call it, is a traditional French regional dish that was first served with an ortolan dish at a dinner given by Charles-Henri, duke of Clermont-Tonnerre and Lieutenant-general of the Dauphiné in 1788. It is als…
known by many other names - potatoes à la dauphinoise, pommes de terre dauphinoises and gratin de pommes à la dauphinoise being some of them. There's plenty of cream, butter and cheese involved, usually gruyere cheese, but I have used a combination of cheddar and mozzarella in this dish as I was unable to find gruyere in the excuses of supermarkets that we have in our vicinity.
- 750g Potatos
- 300ml Double cream
- 400ml Full Fat Milk
- 200g Butter
- 200g Cheddar, grated
- 100g Mozzarella, grated
- 4 Cloves garlic
- 2 tsps Thyme
- 1 tsp Oregano
- 2 Big onions, roughly chopped
- Salt & Pepper to taste
- Peel and slice the potatoes thinly, preferably on a mandolin. Cover with a wet napkin and keep aside.
- In a pan, heat 2tsps butter. Sautee the garlic, the onion, oregano and the thyme in the butter in that order until each ingredient takes on some colour. Add to this the double cream and the milk and boil over a low heat until the mixture begins to boil and bubbles start to appear. Add salt and pepper to taste. Take off heat.
- Layer the potatoes in a baking pan (Use a pyrex dish, earthenware or a ovenproof gratin dish) slightly overlapping one another. Dot some butter over the potatoes. Sprinkle over this some grated cheddar. Over this, pour some of the cream mixture.