Gratin d'Auphinois

One of the grand classique of French Gastronomy, it is a little star in every french home. More than a fine dish, it can be an indispensable in the heart of every french family. It is a big Champion.
Gratin d'Auphinois is what we can call a basic dish. It is easy to find it in all the families throughout all regions of France even though it has its origins in a mountain region of France in the heart of a city well known for its abundance with milk and its delicious taste.

This gratin is very famous because very tasty, it is perfectly served with all kinds of meat, it can be eating alone or with a delicious refreshing salad.

Children are big fans of this dish and it is always very welcome during a meal.


Ingredients :

- 1kg of potatoes (Russet, Idahoor white potatoes)
- 1 ou 2 ground garlic cloves
- 50 gr of butter
- 50 cl of whole milk (preferably raw)
- 160 gr of gruyere (swiss cheese)
- 40 cl of sour cream
- 50 cl of liquid cream
- 1 ground nutmeg
- Salt and peper


Preparation :

Peal the potatoes and cut them into thin slices (0,5 cm).
Rince them well with cold water, and then, drain them well inside of a cleaned dishcloth.
Place the potatoes inside of a cooking pan and fill with the milk. Pour the liquid cream and add salt and pepper. Carefully stir. Boil the mixture and then reduce the temperature at low heat and let it cook until it is easy to put the tip of a knife inside of the potatoes.

Preheat the oven 220º C / 430º F

Rub the garlic inside of an oven pan, butter it well. Put half of the potatoes inside of the pan, add some cheese on top, half of the sour cream, salt and pepper and half of the ground nutmeg.
Add the second half of the potatoes and fill with the rest of the cheese, the sour cream the nutmeg. Add salt and pepper again.
Place the pan inside of the oven and let the preparation cook during an hour at 180º C / 350º F
Take the pan out when the gratin has a nice golden color.