Description
Cette version authentique du gratin Dauphinois de «Mamie Julia» allie simplicité, onctuosité et saveurs traditionnelles. Préparée sans porc ni alcool, cette recette familiale est parfaite pour réchauffer les soirées fraîches.
Ingredients
1.5 kg firm-flesh potatoes, such as ratte or Charlotte potatoes (for holding shape during cooking)
500 ml whole cream
250 ml whole milk
2 cloves garlic, peeled and minced
100 g grated cheese (Comté or Gruyère, vegetarian/halal certified)
1 pinch freshly grated nutmeg
Salt (preferably sea salt), to taste
Black pepper, freshly ground, to taste
Instructions
Preheat oven to 200°C (390°F) and grease a gratin dish or 9×13-inch baking dish
Peel potatoes and rinse under cold water. Thinly slice into 2 mm rounds using a mandoline or knife
In a large bowl, mix cream, milk, minced garlic, and nutmeg. Season with salt and pepper
Layer potato slices directly into the dish without overlapping. Pour half of the cream mixture over the potatoes
Sprinkle one-third of the cheese evenly over the potatoes
Repeat layering: potates, cream mixture, cheese twice more. Final layer should be cream mixture
Sprinkle remaining cheese on top
Bake for 45 minutes, then cover with foil and bake for 15-20 minutes or until golden and bubbling. Remove foil for last 5 minutes for a crisp top
Notes
Use a mandoline for consistent slices
Let rest 15 minutes before serving for cleaner slicing
Store leftovers in sealed container, refrigerated for up to 3 days
Reheat gently in oven to preserve texture
- Prep Time: 20
- Cook Time: 60
- Category: Accompagnements & légumes
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving of 4
- Calories: Approx. 780 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 45g
- Saturated Fat: 28g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 200mg