dauphinois gratin – recipesshubb

Dauphinois Gratin – Thermomix Recipe

Dauphinois gratin, also called Gratin Dauphinois, is a classic French dish made from thinly sliced potatoes baked in cream with garlic and a touch of nutmeg. Rich, creamy, and golden on top, it’s a perfect side dish for roasted meats, poultry, or a festive dinner. Using a Thermomix simplifies the preparation, ensuring evenly sliced potatoes and a perfectly smooth cream mixture.

Ingredients

For 4–6 servings:

1 kg potatoes (waxy varieties like Charlotte or Yukon Gold work best)
500 ml heavy cream
200 ml whole milk
2–3 cloves garlic
40 g unsalted butter
Salt and pepper, to taste
A pinch of freshly grated nutmeg
50 g grated Gruyère or Emmental cheese (optional, for topping)

Equipment

Thermomix
Ovenproof gratin dish
Mandoline or Thermomix slicing function
Garlic press

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 180°C (356°F).
Grease your gratin dish with butter to prevent sticking.

Step 2: Prepare the Garlic Cream

Peel the garlic cloves.
Place them in the Thermomix bowl and crush 5 sec / speed 7. Scrape down the sides.
Add the cream, milk, salt, pepper, and nutmeg.
Mix 10 sec / speed 4. Set aside.

Tip: Crushing the garlic first releases its aroma throughout the cream.

Step 3: Slice the Potatoes

Peel the potatoes and cut them into thin slices (about 2–3 mm).
In the Thermomix, you can use the slicing function:
- Place the slicing insert and slice 2–3 sec / speed 4–5, depending on potato size.
Transfer the slices to a bowl of cold water to remove excess starch, which helps avoid sticking and makes the gratin creamier.

Step 4: Layer the Gratin

Drain the potato slices thoroughly.
Arrange a layer of potatoes in the prepared gratin dish.
Pour a little of the garlic cream over the layer.
Repeat layers until all potatoes are used, finishing with cream on top.
Optional: Sprinkle grated cheese on top for a golden crust.

Step 5: Bake the Dauphinois

Cover the dish loosely with aluminum foil to prevent excessive browning.
Bake in the preheated oven for 45–50 minutes.
Remove the foil and continue baking for 15–20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.

Step 6: Rest and Serve

Let the gratin rest for 10–15 minutes before serving. This allows the cream to thicken slightly and makes it easier to cut into portions.
Serve warm as a side to roasted meats, chicken, or a holiday roast.

Tips for Perfect Dauphinois Gratin

Potato choice: Waxy potatoes hold their shape better. Avoid floury varieties like Russet, which may turn mushy.
Uniform slices: Using a Thermomix or mandoline ensures all slices cook evenly.
Creamy texture: For extra richness, replace part of the milk with cream or use all cream.
Cheese topping: Traditional Dauphinois doesn’t always use cheese, but a light sprinkle of Gruyère adds a lovely golden crust.
Flavor twist: Add a sprig of thyme or rosemary to the cream for herbal notes.

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 160°C for 15–20 minutes.
Freezing: Not recommended, as the cream may separate upon thawing.

Why Thermomix Makes This Easier

The Thermomix simplifies this classic dish by:

Crushing and blending garlic evenly into the cream.
Slicing potatoes perfectly without uneven thickness.
Mixing cream, milk, and spices quickly for consistent flavor.

This ensures your gratin is smooth, rich, and evenly baked every time.

Serving Suggestions

Serve with roast beef, grilled chicken, or pork.
Pair with a simple green salad for a balanced meal.
Perfect for holiday dinners or family gatherings, as it can be made ahead and baked just before serving.

Variations

Cheesy Dauphinois: Add more cheese between layers for a richer dish.
Vegetable twist: Mix thinly sliced zucchini or sweet potatoes with the potatoes for a colorful variation.
Herbal flavor: Add thyme, rosemary, or a bay leaf to the cream mixture for an aromatic touch.