16 May 2019

person 4 people
time 1 h 20 min


  • 1 kg of potatoes
  • 100 g of butter
  • 2 chopped clove of garlic
  • 75 cl of milk
  • 20 cl of buttermilk
  • 1 pinch of nutmeg
  • 1 branch oh thyme
  • Salt and pepper


  1.  Wash and peel the potatoes.

  2. With a mandolin or a food processor, cut the potatoes into 3mm thick slices.

  3. Preheat the oven to 180°C.

  4. Boiled milk with nutmeg and chopped clove of garlic in a large saucepan.

  5. Salt and add pepper.

  6. From the first shivers, add potatoes and cook for about 10 minutes over medium heat.

  7. Pour all preparation into a large gratin dish, with the potatoes on top.

  8. Pour the cream oven the potatoes, sprinkle with cold butter shavings and add a few sprigs of thyme.

  9. Drop for an hour and let stand a few minutes before serving.


What if we change our habits a little? Although the enameled dish remains the classic of classics, we can still make our gratin Dauphinois in a glass dish Inspiration for a recipe even more design and greedy!


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