From Dauphiné to your table: How to master the classic gratin

The history of gratin casserole is linked to the Dauphiné region in southeastern France. In the 16th century, potatoes brought by Spanish conquistadors from South America arrived there. Although this vegetable did not gain popularity on the Iberian Peninsula, it reached France through Italy and Switzerland.

In Dauphiné, potatoes quickly gained recognition as a valuable food product. By the 17th century, they began to be used in various ways. The first mention of gratin, however, appeared only in July 1788, when Charles-Henri, Duke of Clermont-Tonnerre, served this dish at a ceremonial dinner for officials from Gap. The potato casserole, served with roasted ortolans and small migratory birds, made a significant impression on the guests.

The main ingredient of gratin is potatoes. The best types are A or B, meaning they have flesh that doesn't break apart during thermal processing. The French casserole cannot do without thick whipping cream, preferably crème fraîche. It has a velvety texture, buttery aroma, and slightly tangy taste. It contains up to 45 per cent milk fat, which prevents it from curdling at high temperatures.

Although cheese is not added to the traditional version of gratin, many chefs recommend adding it to enrich the dish's flavour. Swiss Gruyère is recommended, but cheddar or high-quality yellow cheese also works well. The cheese will form a golden crust on the casserole's surface.

Ingredients:                

• 2 lbs of potatoes,
• 1-2 cloves of garlic,
• butter for greasing the baking dish,
• salt and freshly ground pepper,
• 9 fl oz of 30% or 36% cream,
• half a teaspoon of nutmeg,
• half a teaspoon of granulated garlic,
• 3 oz of yellow cheese,
• fresh herbs for serving.

Preparation:              

1. Peel, wash, and slice the potatoes into 0.08-inch thick slices.
2. Peel and crush the garlic in a press, then mix thoroughly with slightly softened butter.
3. Grease the baking dish with the butter-garlic mixture.
4. Start layering the potatoes at the bottom of the dish, lightly seasoning with salt and freshly ground pepper.
5. Mix the cream with nutmeg and granulated garlic, then pour the mixture over the casserole.
6. Cover the dish. Bake the gratin at 190°C for 60 minutes.
7. After this time, sprinkle the casserole with grated yellow cheese and bake without covering for another 15 minutes under the grill setting.
8. Serve with chopped fresh herbs: parsley, dill, spring onions, or rosemary.