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Dauphinois Gratin
In Nono's Loft, Norbert Tarayre tells the story of the dauphinois gratin, a traditional dish from Dauphiné dating back to 1788. This authentic version combines melt‑in‑your‑mouth potatoes, silky cream and a hint of nutmeg, perfect for a convivial meal.
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Cost Breakdown
Critical Success Points
- • Slice the potatoes very thinly (≈2 mm).
- • Do not boil the cream to avoid it separating.
- • Slow cooking at 160°C, cover for most of the time.
Safety Warnings
- • Handle the hot oven (160°C) with kitchen gloves.
- • Hot cream can cause burns – pour it away from your face.
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