Gratin dauphinois is a great classic of French gastronomy. It can be eaten as a side dish (with grilled meats in summer, for example) or as a main course with a salad. It is also possible to prepare a gratin dauphinois without lactose!
The secret of the fondant of the gratin dauphinois is the reaction that occurs during cooking between the starch in the potatoes and the mixture of cream and milk. The gratin must be melting but the potatoes must remain firm. And it works very well with milk and vegetable cream!
For 4 people.
1 kilogram of firm-fleshed potatoes.
1 clove of garlic.
40 centilitres of oat milk.
40 centilitres of oat cream.
1 half nutmeg.
Preheat your oven to 150°c.
Peel the potatoes and rinse them in clean water. Cut them into thin slices with a knife or a mandolin. Do not put the potatoes back into the water once they have been sliced.
Rub a baking dish with the halved garlic clove and brush the dish with margarine. Lay the potatoes flat in the dish in several layers.
In a bowl, mix the oat milk, oat cream, grated nutmeg, two grindings of black pepper and a pinch of salt.
Cover the potatoes with the cream and milk mixture. You should just see small potato wedges sticking out.
Bake in the oven for 2 to 2 1/2 hours. To check the cooking time, plunge a sharp knife into the heart of the gratin, it should sink in without resistance.
You can prepare the dish in advance and reheat it for 20 minutes at 150°c before serving.