Dauphinoise Potatoes
Savoie — Mother recipe · ar de en es fr it ja pt ru zh
A delightful crispy and creamy dish, Dauphinoise potatoes are a classic sharing plate to enjoy with loved ones.
📷 Ludovic Péron — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 20 min prep + 45 min cottura · 6 porzioni · facile
Ingredients
- 500g potatoes
- 200ml whole milk
- 70g butter
- 4 tablespoons flour
- salt to taste
- red chili flakes (optional)
- grated nutmeg
Method
- Wash and peel the potatoes, then slice them into thin rounds.
- In a large pan, heat the milk with butter until combined. Add flour and cook for 2-3 minutes, stirring constantly.
- Add salt, red chili flakes (if using), and grated nutmeg to the mixture.
- Arrange half of the sliced potatoes in a greased gratin dish. Pour over one-third of the milk and flour mixture, then add remaining potatoes and rest of the mixture.
- Bake at 180°C for about 45 minutes or until golden brown and crispy on top.
The story
Dauphinoise potatoes originate from the Savoy region of France. This recipe was created in the 18th century as an economical alternative to vegetable gratin for local farmers.
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