Perunagratiini

Perunagratiini, often referred to as potato gratin or dauphinoise potatoes, is a classic baked dish originating from the Dauphiné region of France. Its primary ingredients are thinly sliced potatoes and milk or cream, baked until tender and golden brown. The preparation typically involves layering the potato slices in a baking dish, often rubbing the dish with garlic beforehand, and then pouring a mixture of milk, cream, and seasonings over them.

While the traditional Dauphinoise preparation uses only potatoes, milk, and garlic, variations abound. Many recipes incorporate cheese, such as Gruyère or Emmental, which adds a rich, nutty flavor and a crispy topping. Other common additions include herbs like thyme or rosemary, and sometimes a touch of nutmeg. The potatoes are usually sliced thinly and uniformly to ensure even cooking.

The cooking process involves baking the dish at a moderate temperature, allowing the potatoes to soften and absorb the liquid, while the top develops a desirable crust. The dish is known for its creamy texture and comforting flavor, making it a popular side dish for roasts, stews, and other hearty meals. Its simplicity and versatility have contributed to its widespread popularity across many cuisines.