Potatoes, milk, cream, garlic, salt, pepper. And voila. With only a few ingredients, gratin Dauphinois is a simple and easy recipe to make. A priori. Because we all ended up with dripping gratin, raw potatoes ... or other disappointments! Fortunately the flop of gratin Dauphinois is becoming a bad memory. We give you all our tips to succeed every time this recipe hyper popular!

Good potatoes for a firm gratin

Amandine, Bintje, Charlotte, Bleu d'Artois, Darling, Daisy, Désirée, Galante, Juliette, Ratte, Rose de France, Samba, Spunta ... There are dozens of varieties of potatoes! Specifically, 1 92 varieties are registered in the French official catalog (in 2010) which authorizes the sale and cultivation. This is to say if the choice is vast when you prepare a recipe based on potatoes! Each has its specificities. For gratin Dauphinois , opt for a firm-fleshed potato , like the charlotte. We peel, rinse, dry and cut! For a very homogeneous cooking, we pay attention that all the slices have the same thickness, approximately 2-3 mm. Once the slices ready, we do not rinse anymore ! This is the trick to know to prevent the gratin is fading because it lacks binder! Rinsing the slices eliminates the starch or it is necessary to bind the gratin.

A light and tasty potato gratin

Gratin Dauphinois is so simple that we tend to add ingredients, or even to evacuate our remains in it. Bad idea. The bechamel, grated cheese, eggs, onion, bacon will make this dish friendly hyper lead. A successful potato gratin, it's just 3 well-dosed ingredients : 1kg potatoes , 30cl milk and 30cl cream e liquid (for 6 people). The other secret of a successful gratin is long cooking, at moderate temperature. The gratin confit gently, about 2 hours at 150 ° C! If we managed the dosage of the 3 ingredients, we just have to season well to avoid a bland gratin. A clove of garlic, salt and pepper, which is generously dispersed between layers of potatoes, grated nutmeg. And that's all !