Gratin Dauphinois with Provencal Herbs

Here is the detailed recipe for you to prepare Gratin Dauphinois with Provençal Herbs at home.

Ingredients:

• 1 kg of potatoes (preferably of type starch as the potato Monalisa or Kennebec)
• 500 ml liquid cream to cook (at least 30% fat)
• 250 ml of whole milk
• 2 medium garlic cloves
• 2 tbsp dried herbes de provence (dried thyme, rosemary, oregano, marjoram, lavender)
• 50 g unsalted butter
• A pinch of nutmeg, freshly grated
• Fine salt
• White pepper, freshly ground

Preparation:

1. Preheating and initial preparation: Preheat the oven to 180°C (heat above and below). Peel the garlic cloves and rub them on the inside of a baking pan of medium size (approximately 20×30 cm). Grease the dish with butter.
2. Potatoes: Peel the potatoes and wash them under cold water. Dry them thoroughly with a clean cloth. With a mandolin or a very sharp knife, cut the potatoes into thin slices of about 2-3 mm thick. Tip expert: If you're not going to cook the potatoes immediately after you cut them, immerse them in a bowl with cold water to prevent from oxidizing and browning. Dry them thoroughly before use.
3. Flavor the cream and the milk: In a saucepan to medium, pour in the double cream and whole milk. Heat to medium-low until it starts to smoke, without boiling. Remove from heat and incorporates the provençal herbs, the grated nutmeg, salt and white pepper to taste. Mix well and leave to infuse for about 10 minutes for the flavors to integrate.
4. Assembling the gratin: Drain the potatoes if you were in water and dry them thoroughly. Place a layer of potato slices in the base of the fountain ready, solapándolas slightly. Pour a little of the mixture of cream and milk infusionada over the potatoes, making sure they are well impregnated. Repeat this process, alternating layers of potatoes and a mix of cream, until you finish with the ingredients. The last layer should be potatoes.
5. Cooking in the oven: Cover the pan with aluminum foil (optional, helps the potatoes are cooked more evenly and not brown too quickly). Bake for 45 minutes. Remove the foil and bake for 20-30 minutes more, or until the potatoes are tender when pierced with a knife, and the surface is golden brown and crispy. Tip expert: If you want a smoother, more golden, you can broil the Gratin Dauphinois under the grill of the oven during the last few minutes, watching closely to not burn.
6. Rest and service: Remove the Gratin Dauphinois of the oven and let rest for about 10-15 minutes before serving. This will allow it to settle, and the flavors to intensify. Serve hot as a side dish for your favorite dishes.

Nutritional information per Serving (approximate per serving of 200g):

• Calories: 350-400 kcal
• Fat: 25-30 g (mainly saturated fat from the cream and milk)
• Carbohydrates: 25-30 g (mainly starch from the potatoes)
• Proteins: 5-7 g
• Fiber: 3-4 g

Note: The nutritional information is approximate, and may vary depending on the specific ingredients used and the size of the portions.

The Gratin Dauphinois: much more than a simple garnish

It is an ode to traditional French cuisine, a warm hug in the form of potatoes creamy and aromatic. Originally from the region of Dauphiné in the southeast of France, this dish has conquered palates all over the world thanks to their simplicity, elegance, and taste comforting.

Imagine thin slices of potato to cook slowly in a rich, fresh cream, scented with a subtle hint of garlic and the magic of provence herbs. The result is a Gratin Dauphinois golden and crispy on the outside, with a soft heart and creamy that it melts in your mouth. Whether you're accompanying a juicy meat, a delicate fish or a roasted fowl, this gratin makes the perfect companion, elevating any meal to a memorable dining experience.

A Journey to the Roots of the Gratin Dauphinois: a History and Tradition in Every Bite

The Gratin Dauphinoiswith its rich history and deep roots in French cuisine, it transports us to the picturesque mountains of the region of Dauphiné. Although its exact origin is uncertain, it is believed that this dish humble was born as a peasant food, an ingenious way to take advantage of the abundant potatoes local and turn them into a delicacy, nutritious and tasty.

The first written mention of the Gratin Dauphinois dates back to the year 1788, during a dinner offered by the Duke of Clermont-Tonnerre. This dish, simple but elegant, it quickly gained popularity in the region and, with time, spread throughout France and beyond, conquering the hearts (and stomachs) of gourmets from all over the world.

Over the centuries, the Gratin Dauphinois it has maintained its original essence, but it has also given rise to various regional variations and creative. Your basic recipe, however, remains a testimony of the beauty of the kitchen is simple: fresh ingredients and quality, cooked with patience and affection, to create a dish that warms the soul and delights the senses.

Benefits that Nourish Body and Soul:

Beyond its delicious taste, the Gratin Dauphinois with provençal herbs offers a number of benefits that make it a dining option clever and enjoyable:

• Power source: Potatoes, main ingredient, are an excellent source of complex carbohydrates, which provide sustained energy and help to keep you sated.
• Rich in nutrients: Potatoes also provide vitamins (especially vitamin C and vitamin B6) and minerals (like potassium and manganese) that are essential for the proper functioning of the body.
• Comfort and well-being: The creamy texture and the flavor comforting the Gratin Dauphinois have a positive effect on our mood, evoking feelings of warmth and emotional well-being. It is the perfect dish to enjoy in the company on a cold day or for indulging after a busy day.
• Versatility in the kitchen: This gratin is incredibly versatile and adapts to a wide variety of main dishes. Combines perfectly with red meat, poultry, fish, eggs, and even vegetarian options like mushrooms or pulses.

Fun facts that will Surprise you:

• No cheese, please! The Gratin Dauphinois traditional wears no cheese. The creaminess is obtained exclusively from the cream and the milk, cooked slowly with potatoes. Although there are variations that include cheese, original recipe ignores him.
• The secret is in the cut: The court fine and uniform of the potatoes is crucial to the final texture of the Gratin Dauphinois. Sliced too thick can be raw in the center, while slices too thin to be undone during cooking.
• Provencal herbs: the magic aromatic: The mixture of provencal herbs (thyme, rosemary, oregano, marjoram, lavender) is the key aromatic that distinguishes the Gratin Dauphinois with a mediterranean touch. These herbs add freshness, complexity and an irresistible aroma to the dish.
• Beyond France: Although originally from France, the Gratin Dauphinois it has transcended borders and has become an international classic. In different countries, you can find versions adapted to local tastes, but always keeping the essence creamy and comforting dish original.

Explore a World of Possibilities: Variations and a Creative Suggestions

While the classic recipe of Gratin Dauphinois with provençal herbs is a gem in itself, the versatility of this dish allows you to explore endless creative variations to suit your tastes and preferences:

• Gratin Dauphinois with Cheese: For lovers of cheese, add Gruyère cheese or grated cheese Comté crumbs between layers of potatoes or sprinkle on top before baking, brings an extra flavor and a texture even more in flux.
• Gratin Dauphinois with Caramelized Onions: Saute onion in julienne slowly until caramelized and add it between the layers of potatoes, brings a touch of sweet and aromatic that contrasts beautifully with the creaminess of the gratin.
• Gratin Dauphinois with Mushrooms: Saute mixed mushrooms (mushrooms, boletus, shiitake mushrooms) with a bit of garlic and thyme, and add this mixture between the layers of potatoes, becomes the Gratin Dauphinois in a dish more substantial, and with an earthy touch.
• Gratin Dauphinois Vegan: It replaces the cream and whole milk vegetable cream soy or oatmeal and vegetable milk of almonds or oats. Used butter vegan spreads source. The result will be a Gratin Dauphinois equally creamy and delicious, suitable for vegans.
• Gratin Dauphinois with Other Herbs: Experiment with other herbs such as tarragon, parsley, chives, or bay leaf to give it a personal touch and different to your Gratin Dauphinois.

Suggestions for you to Enjoy the most of your Gratin Dauphinois:

• Perfect pairing: The Gratin Dauphinois pairs wonderfully with a dry white wines and full-bodied, like a Chardonnay or Viognier. It also combines well with red wines light and fruity, like a Pinot Noir or a Gamay.
• Garrison star: Serves the Gratin Dauphinois as a side dish for grilled meats, as a juicy roast, a sirloin steak on the grill, some lamb chops, or a roast chicken. It is also an ideal accompaniment for white fish in the oven or grilled, such as hake or cod.
• A cool touch: To balance the richness of the Gratin Dauphinois, serve with a fresh green salad, and crispy, seasoned with a light vinaigrette.
• For special occasions: The Gratin Dauphinois it is a dish elegant and comforting, perfect for special occasions such as family dinners, celebrations or meetings with friends.
• Reuse delicious: If you have responded Gratin Dauphinoisyou can reheating it the next day in the oven or in the microwave. You can also use it as a base for other preparations, such as a hash gratin dauphinois or a potato cake.

Gratin Dauphinois: A Classic French Always Triumphs

The Gratin Dauphinois with provençal herbs is a treasury of the French cuisine that deserves a prominent place in your recipe box. Its simplicity, elegance and taste comforting make it the perfect accompaniment for any occasion, from a family meal informal to a sophisticated dinner.

We invite you to prepare this recipe at home and to experiment with variations and tips that we have proposed. Let yourself be seduced by the magic of the Gratin Dauphinois and surprise your loved ones with this French classic that always triumph!

I dare to cook! Share this recipe with your friends and family and leave us a comment telling us about your experience preparing this delicious Gratin Dauphinois. What is the main dish what acompañarías you? We're looking forward to read your ideas!