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New Zealand Professional Fishing Guides Association
   

You are here: Home > Recipes > Gratin Dauphinois

Gratin Dauphinois

The chauvinist "frogs" *1 would tell you that the humble Potato was discovered in their country, a long time ago.
"Oh!! yes my dear as I told you it comes from the french countryside.And over here everyboby knows it and would confirm it to you"
Being a bit more realistic I must concede that this same vegetable was known long ago by the old civilisations -- like the Incas, certainly before M. *2 Parmentier was born.
However it is true that the Potato was cooked in many different ways by the french people including M. Parmentier.
He produced the Hachi Parmentier which is a mixture of mashed potatoes and minced meat.

A region of France called The Dauphine, is located in a triangle in between Romans, Grenoble And Vienne, and covers most of the county *3 of ISERE, gave its name to this famous dish: The Gratin Dauphinois.

It was initially the dish of the poor, because it could be made on the farms with the local ingredients.

It is a countryside dish, or as we say here, "from the bush".
There are many ways to make it and the recipe I wish to share with you, is really the basic one which is very close to the original.
It is rich in flavour, and could be eaten on its own, but will be very often served as a side dish with stew or meat and sauce, especially with meat in red wine sauce.

Ingredients for 6 persons:
  • 1500 g potatoes: washed peeled and very thinly sliced
  • 500 g french onions: peeled and sliced
  • 500 ml cream: full cream or sour cream -
  • 3 eggs: large
  • 1/2 litre milk:
  • 250 g mozzarella (or gruyere type) cheese: (grated)
  • 50 g butter: just enough to grease the dish.
  • Salt, pepper, nutmeg to taste.
"Dresser le plat" or set up the dish.
You need to use an oven resistant dish.
Preheat the oven to 180 degrees C.
Butter the dish.
Starting with the potatoes cover the bottom of the dish with a layer of potatoes.
Then a layer of onions cream, salt and pepper.
Repeat the layers of potato -onion until ingredients are used up.
However make sure you will finish with a layer of potatoes.
In a bowl mix the 3 eggs, milk, salt pepper and nutmeg.
Pour in the dish, covering well the entire top layer.
Finally grate cheese thickly across the top, until only cheese can be seen. This will prevent the gratin from over heating.

Cook in the oven for about 60 minutes. This will need to be shorter for some ovens, electric and gas.
Check!
The gratin must be soft but not mushy.
Cut in portions and serve at once - hot.

If you are eating this as a stand-alone dish then do not top up with any other sauce.

Enjoy it, as it is or try other variations, to suit your palate. You can add diced bacon, or you can remove onions..... Let the only limit be your imagination.

To drink with this delicious dish?

To go with the gratin ( alone or with meat in red sauce ) we suggest this wine.

A "Reserve Merlot 2000" from Delagat's wine estate would be bvery elegant with this. It is rich and complex, generous in black berry, cassis, currant flavours with a touch of oak.
Enjoy with moderation.

Have you any cuisine ideas?
Have you any cuisine questions you wish to ask?
If you wish to tell us what you think of the above recipe, please email Charming Creek Adventures
Send me your opinions, your questions, your ideas.

Rendez vous next month for a new receipe.


*1 slang for a French person
*2 Monsieur
*3 State


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