/en/tags/dauphinois/Recent content in Dauphinois on Your Ultimate Guide to Wine Basics, Easy Bistro Recipes, and Wine PairingsHugo -- gohugo.ioenRengakanThu, 23 Apr 2026 02:35:00 +0900/en/bistro-recipe/decadent-potatoes-gratin-dauphinois-classic-bistro-side/Thu, 23 Apr 2026 02:35:00 +0900/en/bistro-recipe/decadent-potatoes-gratin-dauphinois-classic-bistro-side/<img src="/img/thumbnail/french-potato-dauphinois-en.png" alt="Featured image of post Decadent Potatoes Gratin Dauphinois: Classic Bistro Side" /><p>Gratin Dauphinois is a rich French potato dish. Unlike standard gratins, it uses no flour-based roux; instead, the natural starches of the potatoes combine with heavy cream to thicken the bake.</p> <h2 id="ingredients-serves-2-3">Ingredients (Serves 2-3) </h2><ul> <li>Potatoes (starchy type): 3-4 medium</li> <li>Heavy cream: 150ml</li> <li>Milk: 150ml</li> <li>Garlic: 1 clove (cut in half)</li> <li>Salt: 1/2 tsp</li> <li>Nutmeg and black pepper: to taste</li> <li>Gruyère or Swiss cheese (shredded): 1/2 cup</li> </ul> <h2 id="instructions">Instructions </h2><ol> <li><strong>Slice Potatoes</strong>: Peel and slice potatoes into 3mm rounds. <strong>Do not rinse them in water</strong> (retaining starch is crucial to thicken the cream).</li> <li><strong>Simmer</strong>: In a saucepan, bring milk, cream, salt, pepper, and a pinch of nutmeg to a simmer. Add potato slices and cook gently for 10 minutes.</li> <li><strong>Prep Dish</strong>: Rub the inside of an ovenproof dish with the garlic halves to impart aroma. Pour in the potatoes and liquid.</li> <li><strong>Bake</strong>: Scatter cheese over the top and bake at 200°C for 20 minutes until golden and bubbling.</li> </ol>