One of the few dishes whose date of birth is known
The first time that this dish is mentioned is precisely in the dauphiné where it is served in Gap very precisely on July 12, 1788. We know this because the Duke of Clermont Tonnerre, lieutenant general of the Dauphiné, had it served to officers municipal councils of the city of Gap during a feast. He does it accompanied by ortolans, just that. Note that the gratin dauphinois is ideal for diplomatic meals since if the duke serves this gratin to the gratin of the city it is because the Revolution is coming and people are starting to revolt in the Dauphiné. First spread around Grenoble, the gratin dauphinois rose to Paris and ended up conquering France.
Recipe :
Peel 1.5 kg of potatoes, rather charlottes, you wash them then, and especially you do not wash especially after having cut them that removes all the starch and it is less good. So you wash them, you cut them into thin slices, you chop 2 cloves of garlic very finely. In a saucepan you put 1 liter of milk which you bring to the boil with salt, pepper, chopped garlic and a little nutmeg, you dip the slices of potatoes in it and you cook for about 15 minutes. You preheat your oven to 180 degrees, you butter a gratin dish well, you place the potatoes in the dish that you have drained, you cover with 30 centiliters of cream and also a little hazelnuts of butter arranged here and there on top. In the oven, thermostat 6, 180, for 50 minutes or even an hour of cooking and it’s ready.
And it’s too good! French cuisine is a few legendary recipes like gratin dauphinois, but above all it’s a lot of heart.