New Mexican Gratin Dauphinois

Bonjour my friends,

Holiday season is here. This time of year always seems to slow down. The rhythm of life just slows down. Cold weather makes you want to stay on your couch all day, drinking hot cocoa (I wish!). I usually find a renewed passion for playing board games with family and friends. One other thing I love to do during the holiday season is cooking (of course)!

I’ve been thinking about this recipe I wanted to create for a while. It has been on the back of my mind, waiting to be created just on time for the holidays. As most of my recipes, it’s not complicated. I was just especially proud of “creating” this dish since it marries my 2 homes: France and New Mexico.

Since I moved to New Mexico, I fell in love with Green Chile. I didn’t use to eat spicy food before. It did take some getting used to, but after a while, you become an expert and can recognize a good batch of Green Chile from a “not so good” one. I actually really like Green Chile because of the taste. Sure it is hot, but it also has this distinctive taste that can make any dish delicious. I still have to work on my dosage when it comes to green chili. You never know if a batch is hot or mild until you try the finished dish. I guess that’s the fun part!

New Mexican Gratin Dauphinois

New Mexican Gratin Dauphinois


New Mexican Gratin Dauphinois


For 4 to 6 persons (depending if it’s the main dish or side dish)

  • 8 to 10 medium potatoes (I like to use the “pink” potatoes)
  • 1 liter of whole milk
  • ½ cup of heavy cream
  • 2 tbsp. of Minced garlic
  • 3 tbsp. of Green Chile (or more depending on chili)
  • Salt, pepper, nutmeg
  • 1 cup of shredded Gruyère cheese (or mozzarella)
  • 2 tbsp. of butter

Preheat oven at 400°F.

Slice potatoes in thin layers (you can also pill them if you prefer). In a pan, add potatoes and milk and cook for 15 to 20 min.

Meanwhile, whip together the heavy cream, minced garlic, green chili, salt, pepper and nutmeg.

In a baking dish, spread some butter so potatoes don’t stick. Add half of the potatoes in the dish. Add half of the cream mixture on top. Add half of the cheese on top. Repeat previous instructions.

Place in oven for about 20 min.


New Mexican Gratin Dauphinois

New Mexican Gratin Dauphinois

Secret Ingredient: Cooking potatoes in whole milk

Radio Station: Ray LaMontagne

Movie to watch after dinner: Love Actually (2003). I can’t believe this movie is almost 10 years old (doesn’t make me feel any younger!). I watch this movie every year around Christmas time, and it never gets old. I know, I know, it is an absolutely girly thing to do but I don’t care because 1: I’m a girl and 2: It is a very great “feel-good” movie J.

So Enjoy, Bon Appétit and C’est la Vie!

6 thoughts on “New Mexican Gratin Dauphinois

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