【ホワイトソース、いりません】牛乳とジャガイモで作るフランス伝統のグラタン『ドフィノワ』シェフの作り方

【ホワイトソース、いりません】牛乳とジャガイモで作るフランス伝統のグラタン『ドフィノワ』シェフの作り方

Hi, hello. Today, we’re going to make a potato dish that could be considered a new heavyweight in French cuisine. It’s called Gratin Dauphinoise. It originates from the Dauphiné region in southeastern France, which is why it’s named that way. In other words, it’s essentially a potato gratin. Now, if the mere thought of making a gratin makes you think, “Oh no, I have to whip up a white sauce,” and leaves you a bit flustered, you might be hesitant. Don’t worry. This recipe essentially calls for just milk. Sure, there are versions that finish with a béchamel sauce (that classic white sauce), but the basic idea here is to bind the gratin with milk and eggs. In fact, we’re not even using eggs this time. We’ll thicken the dish solely with milk and the natural starch from the potatoes. And that’s our starting lineup of ingredients for today. First, slice the onions thinly. You could cut them a bit thicker if you prefer, but I recommend slicing them thinly so they meld nicely with the potatoes. That said, if you like your onions in larger, chunkier pieces—like the kind you’d toss into a curry—feel free to cut them to that size. Next, mince the garlic finely. If you’d rather not have the garlic’s flavor or aroma dominate the dish, you might opt to leave the garlic whole. Sauté it first to release its fragrance, then remove it later. Heat a frying pan over medium heat, add a pinch of salt to the onions along with a little olive oil, and start sautéing. A word of caution: sauté the onions only until they just turn a light golden color. We’re not aiming for a deep color here, so be careful not to let them burn. Once they turn translucent and show a hint of browning, add the garlic. You know what I mean, right? Hey… Keep the heat consistent throughout. I continue on medium heat. After adding the potatoes, I let them cook for a bit while sprinkling a pinch of salt over them, and then I mix in the sautéed onions evenly throughout. Next, I add the cumin and nutmeg. I use a generous amount of cumin and just a light sprinkle of nutmeg. The aroma of the cumin blends perfectly with the milk and potatoes, keeping the dish from feeling too heavy and ensuring that every bite is irresistibly delicious. It serves that very purpose. Then, I add the butter. Once it’s completely melted, I pour in the milk. For the milk, I use just enough so that the potatoes are practically swimming in it. I aim for the perfect amount of liquid—just enough for the potatoes to glide smoothly. I keep that in mind as I add it. You can measure it out, of course, but I find it much easier to gauge by sight. After simmering for about 15 minutes, the natural starch from the potatoes thickens the mixture to just the right consistency. It should still be a bit loose—just enough so that it doesn’t get overly thick. If I reduce it too much, the gratin can turn out clumpy and heavy once baked. Ah, shh, shh, shh… ※ Entering an overly cheesy zone Now that the potatoes are fully cooked, I transfer everything to a serving dish, sprinkle on the cheese, and pop it in the oven to achieve a beautiful golden crust. I also make sure to pour the milk sauce I simmered in earlier evenly over the dish. Even by itself, it’s absolutely delicious. The aroma of garlic, the sweetness of the onions, and the rich, savory flavor of the cheese all come together to create a gratin that’s simply irresistible. I bake it in an oven preheated to about 180°–200°C (350°–400°F) for 15 to 20 minutes, until it develops that perfect golden-brown finish. It looks great. Absolutely perfect. Finally, I finish it off with a generous sprinkle of black pepper for an extra kick. I don’t use any special dressing, so I just enjoy it as is. In a previous video, when I drank Royal Black whiskey, I received so many comments that it made me realize just how beloved Black Label is. It’s really good, isn’t it? So delicious (pure bliss). I’m completely satisfied. It tastes amazing. It’s insanely good! (joy) As long as I have this, some bread, and a bit of alcohol, I’m all set. Wow, oh! It’s hot! The nutmeg cuts through the milky aroma perfectly, and the spicy accent of the cumin is just fantastic. The potatoes practically disappear. I haven’t added much extra flavor from elsewhere, you know. It’s truly all about the natural flavors of the milk and potatoes. Then, with the onions, garlic, and cheese… Just those alone create this incredible taste. It works as an appetizer, a side dish, or even the main course when needed—it’s the ultimate all-rounder. I even like serving it with a little bread, or pairing it with prosciutto and bread. It’s wonderful. (whisper) And that’s Gratin Dauphinoise, a traditional French dish. If you like, please give it a try. I’ll see you in the next video! Bye! A chef’s creation, the ‘golden ratio’ cheesecake, sold out instantly on crowdfunding! Now available and receiving rave reviews! Check out the details in the link’s description.

面倒なホワイトソース(ベシャメル)不要のポテトグラタン。まだまだ寒いのでぜひ！

材料(約2人前)
じゃがいも　3個
玉ねぎ　　　1/2個
ニンニク　　1かけ
ナツメグ・クミン　少々
バター　　　約15g
牛乳　じゃがいもが泳ぐくらい
パルミジャーノ　適量
塩・胡椒　　　　適量

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