A new take on gratin dauphinois
Ingredients
For
6
personnes
- 2 kg of medium-sized potatoes
- 50 cl of milk
- 2 cloves of garlic
- 2 tablespoons of full-flavoured olive oil
- Grated Gruyère
- Espelette chilli PDO
- 2 bay leaves
- Salt, pepper
Tip
We recommend an intense-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence (PDO), from Provence (PDO), or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque … You can also find our other recipe for Gratin Dauphinois with intense-flavoured olive oil.
Instructions
- Preheat the oven to 170°C.
- Wash and peel the potatoes. Slice them thinly, but do not cut all the way through (you can use two chopsticks to help you).
- Arrange the potatoes in a deep baking dish and add the bay leaves. Mix together the milk, salt, pepper and Espelette chilli, pour over the potatoes, then drizzle with strong-flavoured olive oil. Sprinkle the grated Gruyère over the top and bake in the oven for about 1 hour. Serve the gratin dauphinois hot, accompanied by a meat dish and/or a green salad.
Tip
We recommend an intense-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence (PDO), from Provence (PDO), or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque … You can also find our other recipe for Gratin Dauphinois with intense-flavoured olive oil.
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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