Gratin Dauphinois

April 14, 2018

Gratin Dauphinois, or Potatoes Dauphinois, is a French dish of Dauphinois origin, based on potatoes and milk. This dish is known in North America as "Potatoes Gratin".



Preparation 30 mn

Cooking 1 hour

Serves 4-6




2 pounds of Yukon gold potatoes

2 cups of classic béchamel sauce

1 cup of whole milk

1 tbsp. of Herbs de province

1 cup gruyere or Swiss cheese

1 cup parmesan grated cheese

1 tbsp. of minced garlic



1 - Peel, wash and cut the potatoes into thin slices (NB: do not wash them AFTER cutting them, because the starch is necessary for a correct consistency).


2 - In a bowl mix together the béchamel, the garlic and milk

3 - Preheat oven to 350 degrees. Place the slices potatoes in oven dish.


4 - Put over them the béchamel mixture cover with aluminum foil and cook them about 45 mn

5 - Take off the foil and spread the herbs and cheese and bake uncovered for 15 minutes or until cheese are melt and brown    

Voila! Bon Appetit!

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