Fernand Point's grandmother managed the buffet at Louhans station in Bresse during the 1914 war, where her grandson first seasoned his sauces. He later founded the legendary La Pyramide restaurant in Vienne, embodying Provençal culinary tradition. His gratin recipe highlights restrained use of garlic for balanced flavor.
Recipe:
Peel the potatoes and wipe them dry. Finely slice them and season with salt and pepper.
Lightly rub a gratin dish with garlic, then butter it generously. Arrange the potatoes in very thin layers.
Prepare a mixture of beaten whole eggs, full-fat milk, and—if available—a spoonful of heavy cream, scaled to your potato quantity.
Pour the mixture over the potatoes, dot with butter knobs, and bake over very low heat.
Bake until piping hot, adding a few more butter knobs on top.
Unlike common misconceptions, true gratin dauphinois contains no cheese—that's the Forézien variation.
This timeless dish shines when prepared meticulously—a true delight!
