Potatoes au gratin with Parmigiano Reggiano delphinoise

Potatoes au gratin??? Noooo, It would be too simple: This are not simple potato gratin, but the potatoes “à la delphinoise”, According to the recipe of vate Alain Ducasse cooking. Let me explain: This is a French dish, whose first appearance dates back to 1788 when it was prepared on the occasion of a dinner hosted by Charles-Henri, Duke of Clermont-Tonnerre, Lieutenant of the armies of the King and Commander of the province of Dauphiné, Hence the name Gratin Dauphinois (the young Charles-Henri was quite well off, as you may have guessed). Obviously, though, I couldn't make my usual, small change to the plate, that would not allow the use of any other ingredient in gratin: I added Parmesan cheese Dop aged 30 months. Forgive me Ducasse, but the Parmesan fits perfectly with this dish delicate national, soft, light smells of garlic and herbs. Despite the French, This is a tasty dish and very easy to prepare. Good day!


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  • 1 kg of yellow-fleshed potatoes
  • 50 ml of cream
  • 2 cloves of garlic
  • a sprig of thyme
  • a bay leaf
  • a small sprig of Rosemary
  • 500 ml whole milk
  • salt and pepper
  • nutmeg as required
  • 80 grams of grated Parmigiano Reggiano PDO 30 months
  • butter to grease the pan, just enough


To prepare the potatoes au gratin Delphinoise, you must first peel potatoes, wash them, dry them and cut them with the mandolin in slices of 3 mm thickness. Distribute the potatoes in a baking dish and pour the cold milk, combine 1 clove of garlic, minced, thyme, Bay leaf and Rosemary and bring to a boil over medium heat. Season with salt, pepper and season with some grated nutmeg. Cook for 40 minutes on low heat, then turn off the heat, cover and leave to infuse for 10 minutes potatoes.

Meanwhile, rub the second clove of garlic on a medium-sized baking or casserole 4 portions (If you use the portion you can serve the potatoes directly in their cocotte to each diner, a very cute idea), then grease the Pan you have chosen.

Arrange the potatoes in layers in pan, dressed with Parmesan cheese and a few tablespoons of cream. Once you have completed the layers, pour over the potatoes remaining cooking liquid and cream, then sprinkle the surface with plenty of parmesan and bake for 20 minutes or until the gratin will not be uniformly golden brown. Allow to cool to Delphinoise potatoes gratin for 10-15 minutes before serving, garnishing the cocotte or dishes with a few threads of aromatic herbs. Bon appétit!

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Hedwig February 15, 2015 at 23:12

Fabulous and also satisfying, inexpensive. I like also your gateau. Good evening and good week.

Sicilians creative in the kitchen February 16, 2015 at 12:33

Exact! Satisfying and economical! But then good, I would say almost unique dish, other than outline! I embrace you, Hedwig!

MERIS February 15, 2015 at 17:43

I made them once with the recipe of Julia Child, are good good. Now I miss the cream otherwise would. I stay with the desire for today. 🙁
Hi dear

Sicilians creative in the kitchen February 15, 2015 at 17:44

Hi Meris dear! I'll stay with the desire… Today I have my brother for dinner and go to anelletti al forno, but I prepare myself during the week. I'm almost a liter and a half of cream in the fridge…. If you want to pass! Hug and thank you for letting me visit!


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