The gratin dauphinois is a classic of French cuisine made with thinly sliced potatoes, wrapped in a rich and creamy sauce. The traditional version involves using cream, but for many it is too fatty and high in cholesterol. Fortunately, you can give your gratin dauphinois just the right texture and flavor without using cream. Replace it with skimmed or plant-based milk, a small amount of butter and a wide variety of herbs and spices for a great tasting dish that doesn't make you feel guilty when you eat it.
Ingrediants
- 1 clove of garlic, peeled
- Extra virgin olive oil spray
- 6 medium-sized yellow potatoes
- 2 tablespoons (30 g) of light butter, melted
- Salt and white pepper, to taste
- Half a teaspoon of garlic powder
- 160 g Gruyere cheese, grated
- 275 ml of skimmed milk
- 1 bay leaf
- 2 teaspoons of thyme
- A pinch of nutmeg
Steps
Part 1 of 3: Prepare the Oven and the Pyrex dish
Step 1. Preheat the oven
Turn it on to 220 ° C and wait for it to reach the desired temperature before putting the gratin dauphinois in the oven.
Step 2. Rub the garlic clove into the bottom of the pan
You can use a baking dish, a baking tray or a cake pan, as long as the edges are high enough to hold two layers of potatoes. Rub the garlic clove on the bottom and sides of the container to give the gratin an even richer flavor.
- The ideal is to use an ovenproof dish or a ceramic pan, for example the one you use to prepare the tart.
- After rubbing it inside the dish, discard the garlic clove or reuse it for another recipe.
Step 3. Grease the pan with the olive oil spray
Hold the bottle about 6 inches away from the pan to spray the oil on the bottom and sides evenly. Be careful not to remove any garlic fragments.
Part 2 of 3: Creating the Layers
Step 1. Peel the potatoes and cut them into thin slices
For the gratin dauphinois recipe you need 6 medium-sized yellow potatoes. Peel the potatoes and cut them into slices no thicker than 3 millimeters using a sharp knife.
- The potato slices must have the same thickness as the chips.
- If you prefer, you can slice them using the mandolin.
Step 2. Season the potatoes with butter, salt, pepper and garlic powder
Place the potatoes in a large bowl and add 2 tablespoons (30 g) of melted low-calorie butter, half a teaspoon of garlic powder, and salt and white pepper to taste. Stir until the seasoning is well distributed.
Step 3. Create the first layer of the gratin dauphinois
Arrange half the slices in the pan, slightly overlapping. Sprinkle about 80 g of finely grated Gruyere cheese over the potatoes. Cover the cheese layer with the remaining potatoes.
Step 4. Flavor the milk with thyme, bay leaf and nutmeg, then bring it to a boil
Pour 275 ml of skim milk into a saucepan, then add a bay leaf, two teaspoons of thyme and a pinch of nutmeg. Heat the milk over medium-high heat until it boils, which should take about 5 minutes.
If you want, you can use lactose-free milk or plant-based milk, such as soy. However, remember that plant-based milk is very liquid, so the gratin will not have the thick and creamy texture typical of the original recipe
Step 5. Pour the milk over the potatoes
Spread it evenly over the potatoes immediately after removing the pot from the heat. Make sure all slices are thoroughly soaked.
Step 6. Spread the rest of the cheese over the potatoes
Use the remaining 80g of Gruyere cheese to sprinkle the top layer of the gratin. Spread the cheese as evenly as possible to completely cover the potatoes.
Part 3 of 3: Cooking the Gratin Dauphinois
Step 1. Cover the dish and cook the gratin until the potatoes have softened
When the last layer is complete, cover the dish using aluminum foil. Place it in the preheated oven and cook the gratin until you can easily skewer the potatoes with a fork. This will take about 30-40 minutes.
Step 2. Uncover the dish and let the gratin cook for another 10 minutes
When the potatoes have softened, remove the aluminum foil from the pan and return the gratin to the oven. Let it cook until a light crust forms on the surface.
Step 3. Let the gratin rest for several minutes before serving
Remove the pan from the oven when a golden crust has formed on the surface. Let the gratin dauphinois rest for 5-10 minutes on the kitchen counter so that it becomes even thicker and creamier. Serve it still hot.
