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Gratin Dauphinois aux cèpes

Yesterday my friend Jyoti came for dinner and since it is cold and gray, i thought it is the perfect excuse for a nice warming  casserole dish 🙂

I opted for a French themed meal since Jyoti has just spent a good amount of time visiting the US.

Here was our menu

  • Toasted goat cheese salade
  • Potato gratin (gratin Dauphinois) with porcini mushrooms
  • Yogurt parfait with apricots and lemon shortbread

Here is an approximate recipe for the gratin, the two keys are:

  • the milk/cream you put in has to be infused with all the right flavors
  • Slice the potatoes VERY thinly

Ingredients for 2 as a main or 4 as a side

  • 5 medium sized potatoes
  • 25cl liquid cream
  • 15cl of semi skimmed milk (if you want to be extra good, you can just put milk and no cream)
  • 1 garlic clove
  • fresh nutmeg to grate
  • 1/4 container dried porcini
  • salt, pepper


  • Rehydrate the porcini mushrooms in boiling water (normally for an hour, for me it was more like 15 min and that was ok!)
  • Put the cream, milk, garlic (just cut the clove in half), salt, pepper and just a few grates of the nutmeg to boil in a saucepan (do watch it, you know how it is with boiling milk!)- essentially what you’re doing here is a very fragrant infusion- i even added a few of the thinner mushroom pieces for extra flavor 🙂
  • Peel and slice the potatoes with a mandoline ( a device that allows you to slice thinly without pulling your hair out)
  • Place in an oven dish, alternating with the mushrooms and potatoes and cover with the milky mélange
  • Cook at 180-200C for 45 min, until there is no more resistance at all if you put a fork in the gratin


As a note, most people would expect cheese on top of a gratin, which you can definitely put although the TRUE gratin Dauphinois does not allow cheese. Also as a note, this is rich enough, you don’t need or miss the cheese 🙂

Photo 23-01-13 20 54 44 Photo 23-01-13 21 18 54


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