Recipe Gratin Dauphinois with White Miso

Name: Recette Gratin Dauphinois au Miso Blanc
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg de pommes de terre (variété à chair ferme, type Charlotte); 300 ml de crème liquide entière; 200 ml de lait entier; 1 cuillère à soupe de miso blanc; 2 gousses d’ail; 30 g de beurre; Poivre noir fraîchement moulu; 50 g de parmesan râpé (optionnel)

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Portion

Preparation time

15 minutes

Cooking time

1 hour

Gratin dauphinois with white miso revisits a classic French dish with a subtle Japanese twist. White miso, known for its mild, slightly sweet notes, infuses the dish with rich umami, enhancing the deliciousness of every bite!

Image of Recipe Gratin Dauphinois with White Miso

Ingredients

1 kg potatoes (firm-fleshed variety, Charlotte type)
300 ml full-fat cream
200 ml whole milk
1 tablespoon white miso
2 garlic cloves
30 g butter
Freshly ground black pepper
50 g grated Parmesan cheese (optional)

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Instructions

Peel the potatoes and rinse quickly under running water. Cut into thin slices (approx. 2-3 mm) using a mandolin or sharp knife. Wipe with a clean cloth to remove excess moisture.
In a small saucepan, combine the cream and milk. Add the white miso and whisk gently over low heat until well dissolved.
Peel the garlic cloves, crush lightly and add to the infusion mixture. Remove from the heat once the mixture is smooth, then season generously with pepper.
Preheat oven to 180°C (gas mark 6). Butter a gratin dish.
Arrange the potato slices in even layers in the dish, overlapping slightly.
Pour half the cream-miso mixture over the potatoes. Add a second layer of potatoes, then pour on the remaining miso cream.
Cover with aluminum foil and bake for 40 minutes.
Remove the foil, sprinkle with grated Parmesan if desired, and bake for a further 20 minutes, or until the top is golden and the potatoes are tender.
Let the gratin rest for 5 to 10 minutes before serving. Serve with meat, fish or vegetarian dishes.

Recipe notes

Tips :

White miso: Choose a mild, low-salt white miso to avoid overloading the dish with sodium. Rich in probiotics, proteins and nutrients, it adds a healthy touch to this comforting recipe.

Vary the flavors by opting for an intensely flavored red miso or a barley miso with rustic notes, and personalize your gratin with shiitake, sweet potato or sakura cheese.

Plant milk: You can replace whole milk with oat or soy milk for a lactose-free version.

Add cheese: For an even more gourmet touch, mix grated Comté or Gruyère cheese with Parmesan.

This gratin dauphinois with white miso is the perfect balance between the comfort of French cuisine and the refined flavors of Japan.

White Miso with koji ⋅ Kono Vinegar Miso Manufacturing Factory ⋅ 400g

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