Gratin dauphinois

No two gratins dauphinois are the same

Why is it that no two gratins dauphinois are the same, even if you follow the same recipe? The answer lies in the choice of the ingredients.

The potatoes

The potato is the star of the dish, and the result depends on choosing the right variety. For gratin dauphinois you need a waxy potato with a high starch content. There are a lot of potato varieties on the market, but Nicola, Charlotte and Roseval are a good choice. Their boiling type keeps the potato slices from disintegrating into a puree. The high starch content, in turn, provides the necessary binding in the dish.

The milk

The second basic ingredient of gratin dauphinois is milk. For a successful result, you need high-quality milk. The milk we buy in stores today does not at all resemble the milk from the alpine pastures that forms the basis of the dish. Pasteurization, sterilization and microfiltration provide a safer product, but come at the expense of flavor. Heat treatment also destroys the milk's precious vitamins and proteins.

Raw milk

If you want to get the best results for your gratin dauphinois, choose whole, raw milk. After all, according to the authentic recipe, you don't use cream. The heat in the oven will kill any bacteria that may be present in the milk. I buy raw milk at my local organic store. Nevertheless, always be careful with raw milk during pregnancy and with small children.

The do's and don'ts of gratin dauphinois

A lot has been written about how to make a real gratin dauphinois. If you follow the pure tradition, then besides the potatoes you use only milk, no cream, and you don't even add nutmeg. If you do use it, it will only make your gratin dauphinois taste better. What is not acceptable is the following:

The don'ts

• Never add an egg to enhance thickening. With the right potato variety, you will get the perfect, creamy result. Moreover, with an egg you risk that the whole dish curdles because you are not working au bain-marie.
• Never add cheese; this is sacrilege! You turn your gratin dauphinois into a potato gratin with cheese. Which tastes quite good, but it is a different dish.
• Do not wash the potato slices in water. You certainly don't want to wash away the starch you desperately need to bind the liquid.
• Don't be in a hurry to cook the potatoes beforehand. Are you really short of time? Then bring the milk and cream to a boil before pouring into the casserole.

The do's

• Use waxy potatoes with a high starch content
• Use whole, raw milk.
• Slow cooking: the creamiest gratin dauphinois is obtained slowly and at a low temperature.

What goes well with gratin dauphinois?

Gratin dauphinois is a dish that can stand completely on its own. Serve it along with a fresh salad and you have a nice meal. Traditionally, gratin dauphinois is served with game, meat or poultry.

Variants

Original recipes are important but should not get in the way of creativity. So, try a gratin dauphinois with vegetables. Be sure to use a vegetable that does not hold moisture. Carrots, celeriac, sweet potatoes or butternut will give good results. Last year I made a gratin dauphinois with slices of chayote, a real treat! Remember that you do still need potatoes in your recipe. With a 50/50 ratio you'll be fine.

A festive gratin dauphinois

Do you want to really impress your guests at a holiday dinner? Then add shredded truffle to the gratin dauphinois. Wild forest mushrooms are a good alternative. You will have to sauté them first in a pan before adding them to the potatoes.

Vegan gratin dauphinois

If you eat only plant-based foods, you can still prepare a nice gratin dauphinois. Replace the amount of milk, or milk and cream, with a 50/50 mix of plant-based milk and vegan cooking cream. Milk and cream made from soy or oats are the most common products.

Recipe: gratin dauphinois