The first recipe for this side dish dates back to 1788, shortly before the French Revolution. The historic recipe from Dauphiné did not include cheese, but as with other recipes, as soon as the bourgeoisie appeared on the scene, the dishes became richer and more caloric.
This is a recipe that I love because my mother often made it when I was a child.
Dauphinoise Potatoes
- Preparation time: 20 minutes + cooking time
- Ingredients for 4 servings or a 22cmx12cm baking pan
- Difficulty: Average difficult recipe
- Ingredients
- 3 medium-sized potatoes
- 1 egg yolk
- 250 ml of milk
- 150 g of Gruyere cheese
- Butter to taste
- Nutmeg to taste
- Salt and pepper to taste
- Instructions
- Preheat the oven to 400°F.
- Wash the potatoes, dry them and cut them into ½ cm thick slices.
- Arrange the slices in a well-buttered baking pan.
- Grate the cheese.
- In a bowl, mix the egg yolk with warm milk and half the grated cheese; season with salt, pepper and nutmeg. Pour this mixture over the potatoes, sprinkle the remaining grated Gruyere, add a few flakes of butter and bake in the oven for about forty-five minutes.
