The gratin dauphinois is a typical dish of Isère and the region of the Coin Tranquille. Today, it is Léa, the granddaughter of Martine and Gilles, who takes her grandfather’s recipe. Enjoy your meal.
Ingredients for 4 people
25cl whole milk
30cl fresh cream
Salt, pepper, nutmeg
1 large knob of butter
3 cloves garlic.
Wash, peel and slice potatoes into about 3 mm slices.
Arrange them in a buttered gratin dish with 25 cl of milk (whole if possible), 20 cl of cream, salt, pepper, nutmeg and garlic.
Bake at 110 degrees and cook for about 3 hours.
1/4 hour before the end of cooking, add the remaining cream to the gratin and put in a grill position to brown the top.
Serve in the baking dish.