Gratin Dauphinois

<The birth of Dauphinois >

What is Dauphinois ?

Simply put, potato gratin.
This is a dish from the Dauphiné region in southeastern France.
When you ask people in this region what kind of food they like, many of them say gratin is their number one choice.
Potato gratin is a dish loved by the whole nation, like meat and potatoes in Japan, so it seems only natural that people in this region would like it too.
However, this gratin cannot be simply categorized as a simple, timeless home-cooked dish.

The Soul Food of the Dauphiné Region

Simply put, it’s a potato gratin. It hails from the Dauphiné region in southeastern France. If you ask locals there about their favorite dish, many will name this gratin first. In Japan, it holds a place of affection similar to Nikujaga—a beloved national comfort food.

However, Gratin Dauphinois is more than just "simple home cooking." Its history is tied to the French Revolution.

A Royal History: The "Day of the Tiles"

The dish first appeared in official records in 1788, during the reign of Louis XVI. At the time, the royal family was facing a financial crisis. To solve it, they proposed a law to reduce the privileges of the aristocracy. This sparked a revolt from the elite and the bourgeoisie. They threw roof tiles and stones at the King’s troops, leading to the event being called the "Day of the Tiles."

When a reconciliation dinner was held for the officials of the city of Gap, Gratin Dauphinois was served for the first time. Potatoes were then a "trendy" new ingredient promoted by the agronomist Antoine-Augustin Parmentier. It must have captured the hearts of the rebels!

The Golden Rule: No Cheese!

While many versions in Japan (and elsewhere) include cheese, a traditional Gratin Dauphinois strictly contains no cheese. The authentic ingredients are just potatoes, milk, and cream. Adding cheese is said to spoil the delicate flavor. If you add cheese, it becomes a Gratin Savoyard, from the neighboring Savoie region.

Two Ways to Cook It

  1. The Slow Method: Rub a baking dish with garlic and butter. Layer sliced potatoes (2mm thick), pour over a mix of milk and cream, and season with salt, pepper, and nutmeg. Bake at 150-160°C for 1.5 hours.
  2. The Quick Method: Simmer 4mm thick potato slices in milk, cream, and bay leaves first. Once tender, transfer to a garlic-rubbed dish, thicken the remaining liquid, pour it over, and bake at 160°C for 30 minutes.

3 Tips for a Professional Finish

  • Low and Slow: Bake at a low temperature (150-160°C) to ensure a creamy texture.
  • Don't Wash the Slices: Use starchy potatoes (like Danshaku). After peeling, you can soak them, but do not wash them after slicing. You need that starch to thicken the sauce naturally.
  • The Resting Period: Let the gratin rest for 15-20 minutes after baking. This allows the potatoes to soak up the cream for a silky, unified texture.


My Twist on Gratin Dauphinois

Technically, since I’ve added lotus root, it might not be a "traditional" Gratin Dauphinois, but the addition adds a wonderful texture that I really enjoy.

The best part? There’s no need to make a tedious Béchamel sauce (flour and butter). The natural starch from the potatoes and lotus root thickens the sauce perfectly on its own. While the standard ratio is usually equal parts milk and cream, I used a 3:1 ratio (more milk) to keep it light and easy to eat.

Ingredients (Serves 5)

  • Potatoes (Starchy/Danshaku): 4–5 (approx. 500g)
  • Lotus root: 100g
  • Milk: 450ml
  • Heavy cream: 150ml
  • Bay leaf: 1
  • Nutmeg: A pinch
  • Salt and Pepper: To taste
  • Garlic: 1 clove
  • Butter: For greasing the baking dish
  • Olive oil: For sautéing

Instructions

  1. Slice the potatoes into 4mm rounds and the lotus root into 2mm rounds.
  2. Heat olive oil in a heavy-bottomed pot. Sauté the lotus root until partially cooked, then remove and set aside.
  3. In the same pot, combine the potatoes, milk, heavy cream, bay leaf, nutmeg, and salt. Simmer for 8–10 minutes until the potatoes are parboiled.
  4. Strain the potatoes using a colander. Keep the liquid in the pot and simmer it further until it reduces and thickens slightly.
  5. Rub the inside of a baking dish with the garlic clove and grease it generously with butter.
  6. Layer the potatoes in the dish, then top with the sautéed lotus root.
  7. Pour the thickened milk and cream mixture over the vegetables.
  8. Bake in an oven preheated to 160°C (320°F) for about 30 minutes.
  9. Finish with a crack of fresh black pepper.

Serving Tip: This gratin is an excellent side dish for grilled meat or fish. It actually tastes even better the next day! Just cover it with foil and reheat. It’s the perfect dish to warm your heart and body on a cold winter day.

 

 

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