Recipe Gratin Dauphinois with White Miso
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!
- Prep Time
- 15 minutes
- Cooking Time
- 1 hour
- Servings
- 4
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)
Directions
- 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.
