{"id":4354,"date":"2021-01-28T11:00:19","date_gmt":"2021-01-28T16:00:19","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=4354"},"modified":"2026-09-06T06:45:10","modified_gmt":"2026-09-06T11:45:10","slug":"traditional-french-gratin-dauphinois-french-scalloped-potatoes","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/traditional-french-gratin-dauphinois-french-scalloped-potatoes\/","title":{"rendered":"Traditional french gratin dauphinois (french scalloped potatoes)"},"content":{"rendered":"\n

Piece of life<\/h2>\n\n\n\n

Guys! it’s too cold, I’m freezing! With the current temperature [-20\u00b0C today. Really!!! Way too cold for me] our little family stayed warm and cozy at home. Board games, buns for snacks, movies for the kids, we just needed a comforting dish to end our day.<\/p>\n\n\n\n

If you have kids you will probably get it: mine don’t like potatoes [at least that’s what they say]! But on the other hand, they like french fries, mashed potatoes and gratin dauphinois [go figure]. So I picked that last one for supper, let’s go safe [you know, not to ruin the day…].<\/p>\n\n\n\n

About the gratin dauphinois recipe<\/h2>\n\n\n\n

Do you know gratin dauphinois (scalloped potatoes)? This french specialty from the Dauphin\u00e9 (a region of south-eastern France) consists of thin slices of potatoes baked in a milk\/cream mixture. It is absolutely delicious, a perfect comforting food.<\/p>\n\n\n\n

A few tips to make a perfect gratin dauphinoise<\/h3>\n\n\n\n

Let’s be honest; it’s unlikely that you’ll get it wrong, but here are a few tips to help you.<\/p>\n\n\n\n

1\/ The main point is the type of potato. Potatoes must keep their consistency when served [you don’t want mashed potatoes], so choose potatoes that will remain firm despite the long cooking time. In Canada, I use white or yellow potatoes [in France, the amandine, the charlotte, and the belle de Fontenay are good options, for example].<\/p>\n\n\n\n

2\/ Do not rinse the potatoes AFTER slicing them. The potatoes’ starch is the dish’s essential binding element.<\/p>\n\n\n\n

3\/ Potato slices should be thin. Ideally, use a mandoline slicer to make slices about 2 to 3 mm thick.<\/p>\n\n\n\n

4\/ You can bake in the oven only, but it will take a long time, about 1h30. An alternative is to pre-cook the potatoes for about 15 minutes in the milk and cream mixture. The baking time will then be 30 to 40 minutes. This is the method I use.<\/p>\n\n\n\n

You can serve it vegetarian with baby spinach leaves [or other vegetables], but it also goes very well with meat.<\/p>\n\n\n

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Traditional french gratin dauphinois (french scalloped potatoes)<\/h2>\n
A classic of French cuisine, tasty and generous. It is the dish you are looking for to comfort you after a cold day.<\/span><\/div>\n
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